Changes in dietary pattern when including 700 g of salmon per week to patients with atherosclerotic heart disease

Abstract

Summary Background and aims Increased consumption of fish is associated with reduced risk of coronary heart disease (CHD). Therefore, we investigate whether an intervention with farmed salmon entailed changes in normal dietary pattern as well as in intake of other cardioprotective or proatherosclerotic foods. Methods 60 patients with CHD were randomly assigned to three groups consuming approximately 700 g per week for 6 weeks of Atlantic salmon differently fed i.e.: 100% fish oil (FO), 100% rapeseed oil (RO) or 50% of each (FO/RO). Dietary habits were assessed at baseline and after the intervention period by using a validated food-frequency questionnaire. Blood samples were obtained pre- and post-intervention after an over-night fast. Results Increasing salmon intake caused a significant reduction in intake of all meat, processed meat and other kinds of fish, i.e. processed and lean fish, carbohydrates and starch (all p Conclusions Including 700 g of salmon to the diet changed the patient's normal dietary pattern significantly, both intakes of food groups and nutrient. With regards to the recommended consumption of marine n-3 fatty acids for CHD patients, fillets from fish fed 100% FO were found to be the most beneficial.