Enhanced incorporation of n-3 fatty acids from fish compared with fish oils.
Level 2 - randomized trial
Controlled clinical trial with five parallel arms
PubMed 17269556 · doi:10.1007/s11745-006-5060-3
What was done
A clinical trial evaluated 71 volunteers divided across five groups for 8 weeks: 400 g/week of smoked salmon (n = 14), cooked salmon (n = 15), cooked cod (n = 13), 15 mL/day of cod liver oil (CLO, 3.0 g/day EPA + DHA; n = 15), or an unsupplemented control group (n = 14). Serum EPA and DHA concentrations, blood lipids, fibrinogen, fibrinolysis, and lipopolysaccharide (LPS)-induced inflammatory and coagulation markers (TF, TNF-alpha, IL-8, LTB4, TxB2) were measured before and after the intervention.
What was found
Serum EPA increased by 129% and DHA by 45% in the cooked salmon group (1.2 g/day EPA + DHA intake), exceeding the 106% rise in EPA and 25% rise in DHA in the CLO group (3.0 g/day EPA + DHA intake). No significant changes were observed in blood lipids, fibrinogen, fibrinolysis, or LPS-induced TF, TNF-alpha, IL-8, LTB4, and TxB2, though serum EPA and DHA correlated negatively with these LPS-induced markers in whole blood.
Why it matters
Whole-fish consumption may yield higher bioavailability and serum incorporation of omega-3 fatty acids than fish oil supplements, achieving greater blood levels at lower total doses.
Limits
Group sizes were small (13 to 15 participants per group), and the abstract does not state whether allocation was randomized. The 8-week intervention showed no statistically significant improvements in functional inflammatory or lipid endpoints.
Cited by
- supports A serving of salmon provides about 1.5 grams of omega-3 fatty acids.