Changes in lipid profile after regular intake of canned fish. The influence of addition of isoflavones, omega-3 fatty acids and fitosterols;Modificaciones en el perfil lipídico tras el consumo regular de conservas de pescado. Influencia de la adición de isoflavonas, ácidos grasos omega-3 y fitoesteroles

Medicina Clinica

Volumn 129, Issue 3, 2007, Pages 81-85

  Otero Raviña, Fernando ^a   Grigorian Shamagian, Lilian ^b   Rodríguez, Rubén Blanco ^c   Gómez Vázquez, José L ^d   Villaverde, José María Fernández ^d   González Juanatey, José R ^b  

^a Servicio Galego de Saúde   (Spain)

^b University Hospital of Santiago de Compostela   (Spain)

^c Centro de Salud de Boiro   (Spain)

^d Centro de Salud de Ribeira   (Spain)

Author keywords

Canned tuna; Dietary supplementations; Lipid profile

Indexed keywords

CHOLESTEROL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; ISOFLAVONE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL; OMEGA 3 FATTY ACID; PHYTOSTEROL; TRIACYLGLYCEROL; ISOFLAVONE DERIVATIVE; LIPID; VEGETABLE OIL;

ADULT; AGED; ARTICLE; CANNED FOOD; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; HUMAN; HUMAN EXPERIMENT; LIPID ANALYSIS; LIPID BLOOD LEVEL; LIPOPROTEIN BLOOD LEVEL; MALE; NORMAL HUMAN; PROSPECTIVE STUDY; RANDOMIZATION; ANIMAL; BLOOD; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; FOOD PRESERVATION; MIDDLE AGED; RANDOMIZED CONTROLLED TRIAL; SINGLE BLIND PROCEDURE; TUNA;

ADULT; AGED; ANIMALS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; ISOFLAVONES; LIPIDS; MALE; MIDDLE AGED; PHYTOSTEROLS; PLANT OILS; SINGLE-BLIND METHOD; TUNA;

EID: 34548424951     PISSN: 00257753     EISSN: 15788989     Source Type: Journal    
DOI: 10.1157/13107362     Document Type: Article

References (39)

1. Marrugat J, Elosúa R, Martí H. Epidemiología de la cardiopatía isquémica en España: estimación del número de casos y de las tendencias entre 1997 y 2005. Rev Esp Cardiol. 2002;55:337-46.
2. Medrano Albero MJ, Boix Martínez R, Almazán Isla J, Cañellas Llabrés S, Cerrato Crespán E. Morbimortalidad cardiovascular en España. En: Millán Núñez- Cortés J, editor. Medicina cardiovascular. Arteriosclerosis. Barcelona: Masson SA; 2005. p. 11-32.
3. Grundy SM. Primary prevention of coronary heart disease. Integrating risk assessment with intervention. Circulation. 1999;100:988-98.
4. Grundy SM, Denke MA. Dietary influences on serum lipids and liporoteins. J Lipid Res. 1990;31:1149-72.
5. Garrido JA, Garcés C, De Oya M. Dieta y aterosclerosis. Rev Esp Cardiol. 1998;51 Supl 6:36-44.
6. Arija Val V, Babio N, Fernández-Ballart J, Serra-Majem L. La dieta mediterránea y el mar: pescados. Arch Latinoam Nutr. 2004;54 2 Supl 1:72-5.
7. Visioli F, Bogan P, Grande S, Galli C. Mediterranean food and health: building human evidence. J Physiol Pharmacol. 2005;56 Suppl 1:37-49.
8. Casasnovas Lenguas JA, Crussells Canales MJ, Pelegrín Díaz J, Ferreira Aguar A, Serrano Aisa PJ, Del Río Ligorit A, et al. Cambios en el perfil lipídico de individuos jóvenes tras la sustitución del aceite de girasol de su dieta por aceite de oliva. Rev Esp Cardiol. 1997;50:843-50.
9. Bang HO, Dyerberg J, Hjoorne N. The composition of food consumed by Greenland Eskimos. Acta Med Scand. 1976;200:69-73.
10. Gorder DD, Dolecek TA, Coleman GG, Tillotson JL, Brown HB, Lenz-Litzow K, et al. Dietary intake in the Multiple Risk Factor Intervention Trial (MRFIT): nutrient and food group changes over 6 years. J Am Diet Assoc. 1986;86:744-51.
11. Rodríguez BL, Sharp DS, Abbot RD, Burchfiel CM, Masaki K, Chyou PH, et al. Fish intake may limit the increase in risk of coronary heart disease morbidity and mortality among heavy smokers. The Honolulu Heart Program. Circulation. 1996;94:952-6.
12. Harper CR, Jacobson TA. Beyond the Mediterranean diet: the role of omega-3 fatty acids in the prevention of coronary heart disease. Prev Cardiol. 2003;6:136-46.
13. Burr ML, Fehily AM, Gilbert JF, Rogers S, Holliday RM, Sweetnam PM, et al. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction: diet and reinfaction trial (DART). Lancet. 1989;2:757-61.
14. Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto miocardico (GISSI). Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Lancet. 1999;354:447-55.
15. Knekt P, Jarvinen R, Reunanen A, Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. BMJ. 1996;312:478-81.
16. Yochum L, Kushi LH, Meyer K, Folsom AR. Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women. Am J Epidemiol. 1999;149:943-9.
17. Gudbrandsen OA, Wergedahl H, Liaset B, Espe M, Berge RK. Dietary proteins with high isoflavone content or low methionine-glycine and lisienarginine ratios are hypocholesterolaemic and lower the plasma homocysteine level in male Zucker fa/fa rats. Br J Nutr. 2005;94:321-30.
18. Hermansen K, Hansen B, Jacobsen R, Clausen P, Dalgaard M, Dinesen B, et al. Effects of soy suplementation on blood lipids and arterial function in hypercholesterolaemic subjects. Eur J Clin Nutr. 2005;59:843-50.
19. Moghadasian MH, Frohlich JJ. Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence. Am J Med. 1999;107:588-94.
20. National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III). Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) final report. Circulation. 2002;106:3143-421.
21. Dallongeville J, Yarnell J, Ducimetiere P, Arveiler D, Ferrieres J, Montaye M, et al. Fish consumption is associated with lower heart rates. Circulation. 2003;108:820-5.
22. Konig A, Bouzan C, Cohen JT, Connor WE, Kris-Etherton PM, Gray GM, et al. A quantitative analysis of fish consumption and coronary heart disease mortality. Am J Prev Med. 2005;29:335-46.
23. Mozaffarian D, Psaty BM, Rimm FB, Lemaitre RN, Burke GL, Lyles MF, et al. Fish intake and risk of incident atrial fibrillation. Circulation. 2004;110:368-73.
24. He K, Song Y, Daviglus ML, Liu K, Van Horn L, Dver AR, et al. Accumulated evidence on fish consumption and coronary heart disease mortality: a meta-analysis of cohort studies. Circulation. 2004;109:2705-11.
25. Mozaffarian D, Bryson CL, Lemaitre RN, Burke GL, Siscovich DS. Fish intake and risk of incident heart failure. J Am Coll Cardiol. 2005;45:2015-21.
26. Bouzan C, Cohen JT, Connor WE, Kris-Etherton PM, Gray GM, Konig A, et al. A quantitative analysis of fish consumption and stroke risk. Am J Prev Med. 2005;29:347-52.
27. Holguin F, Téllez-Rojo MM, Lazo M, Mannino D, Schwartz J, Hernández M, et al. Cardiac autonomic changes associated with fish oil vs soy oil supplementation in the elderly. Chest. 2005;127:1102-7.
28. Albert CM, Campos H, Stampfer MJ, Ridker PM, Manson JE, Willett WC, et al. Blood levels of long-chain n-3 fatty acids and the risk of sudden death. N Engl J Med. 2002;346:1113-8.
29. Pepe S, McLennan PL. Cardiac membrane fatty acid composition modulates myocardial oxygen consumption and postischemic recovery of contractile function. Circulation. 2002;105:2303-8.
30. Harris WS. Are omega-3 fatty acids the most important nutritional modulators of coronary heart disease risk? Curr Atheroscler Rep. 2004;6:447-52.
31. Leaf A, Albert CM, Josephson M, Steinhaus D, Kluger J, Kang JX, et al. Prevention of fatal arrhythmias in high-risk subjects by fish oil n-3 fatty acid intake. Circulation. 2005;112:2762-8.
32. Alonso A, Martínez-González MA, Serrano-Martínez M. Ácidos grasos omega-3 de pescado y riesgo de enfermedad coronaria. Med Clin (Barc). 2003;121:28-35.
33. Durrington PN, Bhatnagar D, Mackness MI, Morgan J, Julier K, Khan MA, et al. An omega-3 polyunsaturated fatty acid concentrate administered for one year decreased triglycerides in simvastatin treated patients with coronary heart disease and persisting hypertriglyceridaemia. Heart. 2001;85:544-8.
34. De Backer G, Ambrosioni E, Borch-Johnsen K, Brotons C, Cifkova R, Dallongeville J et al; European Society of Cardiology. American Heart Association. American College of Cardiology. European guidelines on cardiovascular disease prevention in clinical practice. Third Joint Task Force of European and other Societies on Cardiovascular Disease Prevention in Clinical Practice (constituted by representatives of eight societies and by invited experts). Atherosclerosis. 2004;173:381-91.
35. Devaraj S, Jialal I, Vega-López S. Plant sterol-fortified orange juice effectively lowers cholesterol levels in mildly hypercholesterolemic healthy individuals. Arterioscler Thromb Vasc Biol. 2004;24:e25-e8.
36. Law M. Plant sterol and stanol margarines and health. BMJ. 2000;320:861-4.
37. Katan MB, Grundy SM, Jones P, Law M, Miettinen T, Paoletti R, et al. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol levels. Mayo Clin Proc. 2003;78:965-78.
38. Engelman HM, Alekel DL, Hanson LN, Kanthasamy AG, Reddy MB. Blood lipid and oxidative stress responses to soy protein with isoflavones and phytic acid in postmenopausal women. Am J Clin Nutr. 2005;81:590-6.
39. Ma Y, Chiriboga D, Olendzki BC, Nicolosi R, Merriam PA, Ockene IS. Effect of soy protein containing isoflavones on blood lipids in moderately hypercholesterolemic adults: a randomized controlled trial. J Am Coll Nutr. 2005;24:275-85.