Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder.
dc.contributor.author | Sveinsdottir, Kolbrun | |
dc.contributor.author | Martinsdottir, Emilia | |
dc.contributor.author | Ramel, Alfons | |
dc.date.accessioned | 2016-11-14T14:27:36Z | |
dc.date.available | 2016-11-14T14:27:36Z | |
dc.date.issued | 2016-12 | |
dc.date.submitted | 2016 | |
dc.identifier.citation | Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. 2016, 67 (8):1017-23 Int J Food Sci Nutr | en |
dc.identifier.issn | 1465-3478 | |
dc.identifier.pmid | 27457968 | |
dc.identifier.doi | 10.1080/09637486.2016.1208733 | |
dc.identifier.uri | http://hdl.handle.net/2336/620062 | |
dc.description | To access publisher's full text version of this article click on the hyperlink at the bottom of the page | en |
dc.description.abstract | Diet plays an important role in the etiology of hypertension. Blood pressure (BP)-lowering properties of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) are promising. The aim was to investigate whether different formulations of fish oil differently affect blood pressure in community-dwelling adults. The hypothesis was that fish oil formulations would improve BP in comparison with a placebo. | |
dc.description.abstract | In this 4-week randomized, placebo-controlled, doubly-blinded dietary intervention study, participants (N = 99, >50 years) from the capital area of Iceland were randomized into three groups. Group 1 (n = 38) received 6 meals/week fortified with a liquid fish oil and placebo powder. Group 2 (n = 30) received conventional (unfortified) meals and microencapsulated powder. Group 3 (n = 31) was the control group which received conventional meals and placebo powder. Calculated on a weekly basis, the amount of EPA + DHA provided was 1.5 g/d. Systolic (SBP) and diastolic BP (DBP) were measured before and after the intervention period. | |
dc.description.abstract | Seventy-seven subjects finished the study (77.8%). Drop-out rates were not different between groups. According to multivariate statistics, endpoint SBP was lower in Group 1 (-7.0 mmHg, p = 0.037) and in Group 2 (-7.2 mmHg, p = 0.037) as compared with Group 3. There was no significant difference in DBP between the groups. | |
dc.description.abstract | Our study shows that LC n-3 PUFA from microencapsulated powder are equally effective to meaningfully reduce SBP as LC n-3 PUFA from meals enriched with liquid fish oil in comparison with a control group. | |
dc.description.sponsorship | Nordic Innovation/11057 | en |
dc.language | ENG | |
dc.language.iso | en | en |
dc.publisher | Taylor & Francis | en |
dc.relation.url | http://dx.doi.org/ 10.1080/09637486.2016.1208733 | en |
dc.rights | Archived with thanks to International journal of food sciences and nutrition | en |
dc.subject | Hjartasjúkdómar | en |
dc.subject | Mataræði | en |
dc.subject | Lýsi | en |
dc.subject | Háþrýstingur | en |
dc.subject | NUR12 | |
dc.subject.mesh | Cardiovascular Diseases | en |
dc.subject.mesh | Biological Availability | en |
dc.subject.mesh | Diet | en |
dc.subject.mesh | Hypertension | en |
dc.subject.mesh | Fish Oils | en |
dc.title | Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. | en |
dc.type | Article | en |
dc.contributor.department | [ 1 ] Iceland Food & Biotech R&D Inst, Reykjavik, Iceland [ 2 ] Natl Univ Hosp Reykjavik, Unit Nutr Res, Eiriksgata 29, IS-101 Reykjavik, Iceland Organization-Enhanced Name(s) Landspitali National University Hospital [ 3 ] Univ Iceland, Fac Food Sci & Nutr, Eiriksgata 29, IS-101 Reykjavik, Iceland | en |
dc.identifier.journal | International journal of food sciences and nutrition | en |
dc.rights.access | Closed - Lokað | en |
html.description.abstract | Diet plays an important role in the etiology of hypertension. Blood pressure (BP)-lowering properties of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) are promising. The aim was to investigate whether different formulations of fish oil differently affect blood pressure in community-dwelling adults. The hypothesis was that fish oil formulations would improve BP in comparison with a placebo. | |
html.description.abstract | In this 4-week randomized, placebo-controlled, doubly-blinded dietary intervention study, participants (N = 99, >50 years) from the capital area of Iceland were randomized into three groups. Group 1 (n = 38) received 6 meals/week fortified with a liquid fish oil and placebo powder. Group 2 (n = 30) received conventional (unfortified) meals and microencapsulated powder. Group 3 (n = 31) was the control group which received conventional meals and placebo powder. Calculated on a weekly basis, the amount of EPA + DHA provided was 1.5 g/d. Systolic (SBP) and diastolic BP (DBP) were measured before and after the intervention period. | |
html.description.abstract | Seventy-seven subjects finished the study (77.8%). Drop-out rates were not different between groups. According to multivariate statistics, endpoint SBP was lower in Group 1 (-7.0 mmHg, p = 0.037) and in Group 2 (-7.2 mmHg, p = 0.037) as compared with Group 3. There was no significant difference in DBP between the groups. | |
html.description.abstract | Our study shows that LC n-3 PUFA from microencapsulated powder are equally effective to meaningfully reduce SBP as LC n-3 PUFA from meals enriched with liquid fish oil in comparison with a control group. |