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dc.contributor.authorSveinsdottir, Kolbrun
dc.contributor.authorMartinsdottir, Emilia
dc.contributor.authorRamel, Alfons
dc.date.accessioned2016-11-14T14:27:36Z
dc.date.available2016-11-14T14:27:36Z
dc.date.issued2016-12
dc.date.submitted2016
dc.identifier.citationBlood 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 Nutren
dc.identifier.issn1465-3478
dc.identifier.pmid27457968
dc.identifier.doi10.1080/09637486.2016.1208733
dc.identifier.urihttp://hdl.handle.net/2336/620062
dc.descriptionTo access publisher's full text version of this article click on the hyperlink at the bottom of the pageen
dc.description.abstractDiet 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.abstractIn 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.abstractSeventy-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.abstractOur 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.sponsorshipNordic Innovation/11057en
dc.languageENG
dc.language.isoenen
dc.publisherTaylor & Francisen
dc.relation.urlhttp://dx.doi.org/ 10.1080/09637486.2016.1208733en
dc.rightsArchived with thanks to International journal of food sciences and nutritionen
dc.subjectHjartasjúkdómaren
dc.subjectMataræðien
dc.subjectLýsien
dc.subjectHáþrýstinguren
dc.subjectNUR12
dc.subject.meshCardiovascular Diseasesen
dc.subject.meshBiological Availabilityen
dc.subject.meshDieten
dc.subject.meshHypertensionen
dc.subject.meshFish Oilsen
dc.titleBlood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder.en
dc.typeArticleen
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, Icelanden
dc.identifier.journalInternational journal of food sciences and nutritionen
dc.rights.accessClosed - Lokaðen
html.description.abstractDiet 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.abstractIn 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.abstractSeventy-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.abstractOur 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.


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