Effect of a Novel Eicosapentaenoic Acid‐Rich Oil on Serum Cholesterol in Man: Comparison to Docosahexaenoic Acid

Abstract

BackgroundFish oil and DHA raise LDL cholesterol (LDL‐C); the effects of EPA are less defined.Study Design121 healthy volunteers were recruited into a randomized, double‐blinded, placebo‐controlled, parallel‐arm, 6 week study. The placebo group received olive oil; the low dose EPA group (EPA600) received 600 mg/day of a yeast derived EPA; the high dose EPA group (EPA1800) received 1800 mg/day, and the DHA group (DHA600) received 600 mg/day of an algal derived DHA. Notably, the EPA oil did not contain any DHA and the DHA oil did not contain any EPA.Results110 subjects completed the study. The study population was 21–70 yrs of age, 67% male, 33% female, with an average BMI of 27.4. Subjects were not allowed lipid‐lowering medications or omega‐3 dietary supplements during the study and were counseled to maintain their normal diet and exercise programs. The number of subjects who remained free of fishy aftertaste or eructation was 92% for placebo, 85% for EPA600, 72% for EPA1800, and 61% for DHA600. The placebo group exhibited a 6% decrease in LDL‐C (n=26, P<0.01); the EPA600 group a 3% decrease in LDL‐C (n=27, NS), the EPA1800 group a 2% decrease in LDL‐C (n=29, NS); in contrast, the DHA group exhibited a 14% increase in LDL‐C (n=28, P<0.02). HDL and TG levels were relatively unaffected.ConclusionDHA, but not EPA, raised LDL‐C in normal lipidemic subjects at a dietary intake of 600 mg/day for 6 weeks. Funded by DuPont.