Effects of Scandinavian Caviar Paste Enriched with a Stable Fish Oil on Plasma Phospholipid Fatty Acids and Lipid Peroxidation

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Effects of Scandinavian Caviar Paste Enriched with a Stable Fish Oil on Plasma Phospholipid Fatty Acids and Lipid Peroxidation European Journal of Clinical Nutrition (2003) 57, 1052–1059 & 2003 Nature Publishing Group All rights reserved 0954-3007/03 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation K Engstro¨m1, R Wallin1 and T Saldeen*1 1Department of Surgical Sciences, University of Uppsala, Uppsala, Sweden Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation. Design: A randomized double blind repeated measures experiment. Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42712 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured. Results: a-Linoleic acid was significantly decreased after intake of both ordinary (À8%, Po0.05) and fish oil caviar (À10%, Po0.05), as was the sum of all n-6 fatty acids (À6%, Po0.05 and À8%, Po0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, Po0.05 and +100%, Po0.001, respectively; DHA: +24%, Po0.01 and +29%, Po0.001, respectively; sum of n-3:+27%, Po0.05 and +40%, Po0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acidFmalondialde- hyde adduct, was increased by 26% (Po0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste. Conclusion: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA. Sponsorship: Swedish Medical Research Council; Cardinova AB, Uppsala, Sweden. European Journal of Clinical Nutrition (2003) 57, 1052–1059. doi:10.1038/sj.ejcn.1601641 Keywords: fish oil; n-3 polyunsaturated fatty acids; enrichment; lipid peroxidation Introduction scientific documentation of the beneficial effects of the Since the discovery of the low incidence of ischemic heart long-chain n-3 polyunsaturated fatty acids found in seafood disease among Eskimos (Bang & Dyerberg, 1980), the has grown rapidly, and today it is generally recommended that the intake of these disease-preventive fatty acids be increased. However, most Western societies consume little fish. Hence, an increase in fish consumption would *Correspondence: T Saldeen, Department of Surgical Sciences, University involve major dietary changes, and has not proved to be an of Uppsala, Dag Hammarskjo¨lds va¨g 17, 752 37 Uppsala, Sweden. effective way to achieve an increase in the intake of these E-mail: [email protected]. Guarantor: T Saldeen. fatty acids (Mantzioris et al, 2000). To take fish oil as a Contributors: RW organized the production and consumer sensory test supplement is not an alternative at a community level. and made the fatty acid analyses. KE made the rest of the analyses, However, for a smaller population group on a therapeutic, statistical analyses and drafted the manuscript. TS provided advice clinical level, it can probably be a suitable way, especially if during all stages of the study. All authors were involved in the design of the study, organizing of the dietary intervention, and KE and TS in larger quantities need to be consumed. Another, more editing the manuscript. feasible alternative is strategic fish oil enrichment of suitable Effects of caviar paste enriched with fish oil on lipid peroxidation K Engstro¨m et al 1053 food products that are regularly consumed by a large part of were also instructed to refrain from alcohol consumption for the population. 2 days and from vigorous physical activity for 1 day before In two earlier investigations, we studied the effect of fish the blood sampling. No acetylsalicylic acid (aspirin) or other oil introduced into bread, a food consumed by most people nonsteroidal anti-inflammatory drugs were to be taken for at in large amounts, on some risk factors for ischemic heart least 14 days before the sampling. None of the subjects had disease (Saldeen et al, 1998; Liu et al, 2001). In the present consumed fish oil previous to the study. Before blood study, we have focused on another food suitable for sampling, the subjects had fasted for 10 h. The venous blood enrichment, namely Scandinavian caviar paste. samples were always drawn at about 08:00 to minimize the Scandinavian caviar is a cod roe paste, usually smoked and effect of diurnal variation, without stasis and, after 15 min of mixed with vegetable oil and different spices, and has a long rest, with the subject in the supine position. Plasma and tradition as a popular spread on bread for all ages. Caviar serum were kept at À701C prior to the different analyses, paste is a good choice of food for enrichment with fish oil, as with the exception of blood lipids and glucose, which were it already tastes partly of fish and can thus disguise the taste measured directly. The subjects were asked to bring the tubes of the fish oil. Also, the high content of vegetable oil can with left-over caviar to the last blood sampling appointment. partly be replaced by fish oil without affecting the con- Compliance was assessed on the basis of reports from the sistency. This makes it possible to include a relatively large subjects, the amount of caviar left after the treatment period, amount of fish oil. As it is a popular spread that is used by a and by analyses of fatty acid composition in plasma large population, especially in the Scandinavian countries, it phospholipids before and after the intervention period. is suitable for enrichment with very long-chain n-3 poly- unsaturated fatty acids. In the present investigation, we have addressed the Fish oil and caviar composition question of how the intake of ordinary caviar paste and of The fish oil (ESKIMO-3 Food, Cardinova AB, Sweden) is a fish-oil-enriched caviar paste affects plasma phospholipid natural and very stable fish oil. It is stabilized with a mixture fatty acids and lipid peroxidation in normal subjects. of natural antioxidants (Pufanoxs) and contains 4.5 lU/g of vitamin E. It contains about 30% saturated fatty acids, 25% monounsaturated fatty acids and 45% polyunsaturated fatty Materials and methods acids in the form of triacylglycerols, as assayed by gas–liquid Subjects and study design chromatography (Table 1). Of the total fatty acids, 38% are of The participants in the study were 16 healthy, nonsmoking the n-3 type, 18% consist of eicosapentaenoic acid (20:5, volunteers (eight men and eight women), with a mean age of EPA) and 12% consist of docosahexaenoic acid (22:6, DHA). 42 y (range 26–65 y). Informed consent was obtained and the The cholesterol concentration is less than 3 mg/g. The study was conducted in accordance with local ethical fish oil is very stable because of supplementation with the standards and the Declaration of Helsinki. The study was potent antioxidant mixture Pufanoxs in a specific way. designed as a double-blind repeated measures experiment. The peroxide value in the oil is o1 meq/kg and the anisidine The participants were randomly assigned in a blinded test to value is o7, and after exposure to air for several months one of two groups, to receive ordinary caviar paste at room temperature the peroxide and anisidine values (Scandinavian caviar, cod roe paste) or fish oil-enriched are still unchanged (Saldeen et al, 1999). The stability of caviar paste during a test period of 3 weeks. The ordinary the oil has also been confirmed by an independent, caviar paste group consisted of eight subjects (three males, commercial lipid analysis laboratory. During a specific five females) with a mean age of 42712 y (range 30–58 y) step, the fish oil is cleared of undesirable compounds, and the fish oil-enriched caviar paste group consisted of such as environmental pollutants. All tested pollutants, such eight subjects (five males, three females) with a mean age of as dioxins, DDT, PCBs (polychlorinated biphenyls), and 39712 y (range 26–65 y). Exclusion criteria were treatment heavy metals (mercury, lead, cadmium), were below the for diseases, regular medication, nutritional supplements, detection levels (Jacobs & Johnston, 1995; Food Safety pregnancy or obesity (body mass index (BMI) 430 kg/m2). Authority of Ireland, 2002). For additional pretreatment values of the two groups, see The ordinary caviar was made of 65% cod roe paste Tables 3 and 4 before intake of the caviar pastes. Blood (smoked) and 35% rapeseed oil (wt/wt), and in the fish oil- samples were taken before and at the end of the test period. enriched caviar 20% (wt/wt) of the rapeseed oil was replaced The intake of caviar was 25 g daily and the participants were by fish oil. The fish oil caviar was produced by a Swedish carefully instructed as to how to apply the correct amount caviar manufacturer (AB Boviks Konservfabrik, Lysekil, divided on two sandwiches. The amount corresponded to Sweden) and packed in tubes identical to those of the two 100 mm strings of caviar from the tube on each slice of ordinary caviar in order to make it impossible for the bread, and is a reasonably normal amount when used as a participants to know which caviar type they were consum- spread.
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