Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder.
To access publisher's full text version of this article click on the hyperlink at the bottom of the page 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 t...
Published in: | International Journal of Food Sciences and Nutrition |
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Taylor & Francis
2016
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Online Access: | http://hdl.handle.net/2336/620062 https://doi.org/10.1080/09637486.2016.1208733 |
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ftlandspitaliuni:oai:www.hirsla.lsh.is:2336/620062 2023-05-15T16:51:49+02:00 Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. Sveinsdottir, Kolbrun Martinsdottir, Emilia Ramel, Alfons 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 2016 http://hdl.handle.net/2336/620062 https://doi.org/10.1080/09637486.2016.1208733 ENG en eng Taylor & Francis http://dx.doi.org/ 10.1080/09637486.2016.1208733 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 1465-3478 27457968 doi:10.1080/09637486.2016.1208733 http://hdl.handle.net/2336/620062 International journal of food sciences and nutrition Archived with thanks to International journal of food sciences and nutrition Closed - Lokað Hjartasjúkdómar Mataræði Lýsi Háþrýstingur NUR12 Cardiovascular Diseases Biological Availability Diet Hypertension Fish Oils Article 2016 ftlandspitaliuni https://doi.org/10.1080/09637486.2016.1208733 2022-05-29T08:22:13Z To access publisher's full text version of this article click on the hyperlink at the bottom of the page 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. 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. 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. 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. Nordic Innovation/11057 Article in Journal/Newspaper Iceland Hirsla - Landspítali University Hospital research archive International Journal of Food Sciences and Nutrition 67 8 1017 1023 |
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Open Polar |
collection |
Hirsla - Landspítali University Hospital research archive |
op_collection_id |
ftlandspitaliuni |
language |
English |
topic |
Hjartasjúkdómar Mataræði Lýsi Háþrýstingur NUR12 Cardiovascular Diseases Biological Availability Diet Hypertension Fish Oils |
spellingShingle |
Hjartasjúkdómar Mataræði Lýsi Háþrýstingur NUR12 Cardiovascular Diseases Biological Availability Diet Hypertension Fish Oils Sveinsdottir, Kolbrun Martinsdottir, Emilia Ramel, Alfons Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
topic_facet |
Hjartasjúkdómar Mataræði Lýsi Háþrýstingur NUR12 Cardiovascular Diseases Biological Availability Diet Hypertension Fish Oils |
description |
To access publisher's full text version of this article click on the hyperlink at the bottom of the page 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. 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. 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. 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. Nordic Innovation/11057 |
author2 |
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 |
format |
Article in Journal/Newspaper |
author |
Sveinsdottir, Kolbrun Martinsdottir, Emilia Ramel, Alfons |
author_facet |
Sveinsdottir, Kolbrun Martinsdottir, Emilia Ramel, Alfons |
author_sort |
Sveinsdottir, Kolbrun |
title |
Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
title_short |
Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
title_full |
Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
title_fullStr |
Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
title_full_unstemmed |
Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
title_sort |
blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder. |
publisher |
Taylor & Francis |
publishDate |
2016 |
url |
http://hdl.handle.net/2336/620062 https://doi.org/10.1080/09637486.2016.1208733 |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
http://dx.doi.org/ 10.1080/09637486.2016.1208733 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 1465-3478 27457968 doi:10.1080/09637486.2016.1208733 http://hdl.handle.net/2336/620062 International journal of food sciences and nutrition |
op_rights |
Archived with thanks to International journal of food sciences and nutrition Closed - Lokað |
op_doi |
https://doi.org/10.1080/09637486.2016.1208733 |
container_title |
International Journal of Food Sciences and Nutrition |
container_volume |
67 |
container_issue |
8 |
container_start_page |
1017 |
op_container_end_page |
1023 |
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1766041933030883328 |