Effect of bread containing stable fish oil on plasma phospholipid fatty acids, triglycerides, HDL-cholesterol, and malondialdehyde in subjects with hyperlipidemia

Abstract

To investigate the effects of daily intake of a small amount of fish oil in bread, 36 subjects with hyperlipidemia were randomly divided into three groups: stable fish oil with oat fibre, control with oat fibre and control with wheat fibre. Phospholipid fatty acids, triglycerides, cholesterol and malondialdehyde (MDA) were measured. Plasma levels of eicosapentaenoic and docosahexaenoic acid and total omega-3 fatty acids were increased after 2 and 4 weeks of daily intake of 93 g bread containing 1.3 g stable fish oil. Triglycerides were decreased and HDL- cholesterol increased after intake of the bread containing stable fish oil. No significant changes occurred in the control groups. Intake of the bread containing stable fish oil did not induce any signs of lipid peroxidation; on the contrary, plasma MDA values were slightly decreased after intake of all types of bread. This study showed that in subjects with hyperlipidemia intake of bread containing a small amount of fish oil results in a significant increase in omega-3 fatty acids, an increase in HDL-cholesterol, and a decrease in triglycerides and MDA, which may reduce the risk of ischemic heart disease.