Twice‐weekly consumption of farmed Atlantic salmon increases plasma content of phospholipid n‐3 fatty acids

• Published in: The FASEB Journal
• Main Authors: Picklo, Matthew J, Rosenberger, Thad A, Burr, Gary S, Wolters, William R, Raatz, Susan K
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2012
• Subjects: Atlantic salmon
• Online Access: http://dx.doi.org/10.1096/fasebj.26.1_supplement.1016.4

Elevated intake of the n‐3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is related to risk reduction of cardiovascular and other diseases. Consumption of seafood such as farmed Atlantic salmon is an effective way to consume n‐3 but there is a paucity of data as to how much to eat. The goal of this work was to evaluate the effect of salmon consumption on increasing n‐3 in the plasma phospholipids fatty acids (PLFAs), a surrogate marker for lipid membrane fatty acids. In this randomized, cross‐over designed study, 17 healthy volunteers were fed portions of baked salmon (90 g, 180 g, 270 g raw weight) twice weekly for 4 weeks with washouts of 4–6 weeks. PLFA content was determined at the beginning and end of each treatment. EPA increased significantly in a portion‐dependent manner with no effect observed with the 90 g portion, a doubling of EPA content in the 180 g consumption and a nearly three‐fold increase at the 270 g level. DHA content in PLFA was elevated similarly (approximately 50%) without respect to portion size. Arachidonic acid was reduced (~10%) without respect to portion size with no changes in linoleic acid. Further, the n6/n3 ratio decreased and total n‐3 content increased in a portion dependent manner. These results indicate that the PLFA content of n‐3 fatty acids are highly responsive to the consumption of farmed Atlantic salmon. USDA 54505100004800D, 19153100000300D NIH 2P20RR01769909.