Effects of a Fish Oil Rich in Docosahexaenoic Acid on Cardiometabolic Risk Factors and Oxidative Stress in Healthy Rats.

Bernat Miralles-Pérez,Mercè Hereu,Maria Rosa Nogués,Isabel Medina,Àngels Fortuño-Mar,Lucía Méndez,Marta Romeu,Vanessa Sánchez-Martos,Sara Ramos-Romero

doi:10.3390/md19100555

Abstract

Omega-3 polyunsaturated fatty acids are associated with a lower risk of cardiometabolic diseases. However, docosahexaenoic acid (DHA) is easily oxidized, leading to cellular damage. The present study examined the effects of an increased concentration of DHA in fish oil (80% of total fatty acids) on cardiometabolic risk factors and oxidative stress compared to coconut oil, soybean oil, and fish oil containing eicosapentaenoic acid (EPA) and DHA in a balanced ratio. Forty healthy male Sprague–Dawley rats were supplemented with corresponding oil for 10 weeks. Supplementation with the fish oil containing 80% DHA decreased plasma fat, plasma total cholesterol and muscle fat compared to the coconut oil and the soybean oil. Increasing concentrations of DHA induced incorporation of DHA and EPA in cell membranes and tissues along with a decrease in ω-6 arachidonic acid. The increase in DHA promoted lipid peroxidation, protein carbonylation and antioxidant response. Taken together, the increased concentration of DHA in fish oil reduced fat accumulation compared to the coconut oil and the soybean oil. This benefit was accompanied by high lipid peroxidation and subsequent protein carbonylation in plasma and in liver. In our healthy framework, the slightly higher carbonylation found after receiving fish oil containing 80% DHA might be a protecting mechanism, which fit with the general improvement of antioxidant defense observed in those rats.

Highlights

We observed no differences in parameters of glucose metabolism between rats supplemented with the fish oil containing either 80% docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA)/DHA 1:1 and those supplemented with the coconut oil (Figure 1 and Table 1)
Soybean oil increased blood glucose compared to the coconut oil (Table 1)
The level of statistical significance was set at p-value < 0.05. a vs. coconut, b vs. soybean, c vs. EPA/DHA 1:1

Summary

Introduction

Cardiovascular diseases (CVD), such as ischemic heart disease and stroke, are major causes of death worldwide [1]. Risk factors for CVD include dyslipidemia, obesity, diabetes mellitus and increased blood pressure [2]. These CVD risk factors are highly related to dietary pattern. Observational data have shown that high intake of saturated fatty acids (SFA) increases the risk for CVD [3], whereas unsaturated fatty acids decrease that risk [4]

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