Dose-dependent consumption of farmed Atlantic salmon (Salmo salar) increases plasma phospholipid n-3 fatty acids differentially.
Level 2 - randomized trial
Randomized crossover trial in humans
PubMed 23351633 · doi:10.1016/j.jand.2012.09.022
What was done
In a randomized three-period crossover trial with 4-week treatment phases and 4- to 8-week washout intervals, 19 healthy adults (aged 40 to 65 years, BMI 25 to 34.9) consumed farmed Atlantic salmon twice per week at portions of 90 g, 180 g, or 270 g. Investigators assessed plasma phospholipid fatty acid profiles along with cardiovascular disease risk biomarkers, including glucose, insulin, HOMA-IR, hs-CRP, and IL-6.
What was found
Eicosapentaenoic acid (EPA) and total n-3 fatty acid proportions increased significantly in a dose-response manner (P < 0.05) across all treatments, reaching total n-3 levels of 8.03% ± 0.26% with the 180-g dose and 9.21% ± 0.26% with the 270-g dose (baseline and 90-g figures were not reported in the abstract). Linoleic acid levels did not change, while arachidonic acid (P < 0.05) and total n-6 fatty acids decreased dose dependently (P < 0.0001). Results for the metabolic and inflammatory biomarkers (glucose, insulin, HOMA-IR, hs-CRP, IL-6) were not reported in the abstract.
Why it matters
This study establishes a clear dose-response relationship between whole-food farmed salmon consumption and circulating phospholipid omega-3 levels, supporting dietary fish intake targets for cardiovascular risk profile improvements.
Limits
The sample size was small (19 participants) and limited to overweight or class I obese adults aged 40 to 65 years. The treatment periods were short (4 weeks each), and the abstract omitted results for clinical cardiovascular and inflammatory biomarkers despite listing them as study endpoints.
Cited by
- supports Studies show that consuming farmed salmon raises blood omega-3 fatty acid levels just as effectively as wild salmon in some cases.