Title: Comparing different types of omega-3 fatty acids on selected coronary heart disease risk factors in healthy adults

Summary:
Regular consumption of omega-3 fatty acids from both marine and plant sources has been shown to produce significant heart heatlh benefits in persons with normal blood lipids and and those with high levels of blood lipids. This study compared the effects of a plant omega-3 enriched diet versus a marine omega-3 enriched diet on blood lipids and other selected heart disease risk factors in healthy adults and, for the first time, looked at the possible effect of combining plant and marine omega-3 sources in the diet.

The study was a carefully controlled feeding study over the course of 25 weeks in three 8-week diet phases (plus an initial 1 week run-in). All participants consumed a typical lacto-ovo vegetarian diet for one week. This was followed by assignment to one of three groups, each of which consumed an eight week diet on a lacto-ovo vegetarian diet, a lacto-ovo vegetarian diet including flaxseed oil or walnuts and a lacto-ovo vegetarian diet including a marine omega-3 supplement. Biological samples, including serum, adipose fat and urine, were collected at the outset of each diet phase and again at the end of each diet phase. Subjects were assigned to a different diet until three diet phases were completed.

The feeding phase of the study was completed in May 2008. Biological samples are being tested and statistical analysis conducted. The results are expected to be published in late 2009.

Publications: Pending

Presentations:
Sabaté J, Wien M, Oda K, Rajaram S, Haddad E. Effect of red blood cell membrane fatty acids of diets enriched with different sources of n-3 fatty acids in healthy adults.Experimental Biology 2009, New Orleans, LA, April 2009. abstract

Teo CC, Grakov S, Chiu H, Oda K, Sabaté J. Effect on blood pressure of diets enriched with different sources of n-3 fatty acids in healthy adults. Experimental Biology 2009, New Orleans, LA, April 2009. abstract

Date: 2007

Funded by: The Center for Health and Nutrition Research at UC Davis