Volume 28, Issue 162 (7-2018)
J Mazandaran Univ Med Sci 2018, 28(162): 1-11 |
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Abstract: (6053 Views)
Background and purpose: Omega-3 fatty acids and vitamin E have supportive effects against cardiovascular diseases due to antioxidant properties, reduced thrombosis, lipid metabolism, and inflammation. The aim of this study was to investigate the effect of these supplements on lipid profiles in cardiac patients.
Materials and methods: A randomized, double- blind, placebo controlled trial was conducted in 62 male patients with coronary vascular diseases (CVD). Participants were assigned into three study groups; OE (omega 3 fatty acids [EPA: 720 mg, DHA: 480 mg], n=22) plus vitamin E (400IU), OP (omega3 fatty acids [EPA: 720 mg, DHA: 480 mg], n=20), and PP (edible paraffin, n=20) for eight weeks. General information and 24-hour recall (at the beginning and the end of the study) and physical activity levels were recorded and serum lipid profiles were measured at the beginning and end of the study. Nutritionist IV was used to analyze dietary data and statistical data were analyzed using ANOVA, paired t-test, and Chi-square.
Results: Omega-3 supplementation alone and plus vitamin E supplement, significantly decreased serum triglyceride levels at the end of the study in all groups. According to ANCOVA, the mean differences were also significant after removing the effects of confounding variables such as waist to hip (WHR), fat mass, free fat mass, BMI, and hsCRP (P=0.008 and P=0.003, respectively).
Conclusion: This supplementation without affecting total cholesterol, LDL-C, and HDL-C levels reduced triglyceride levels compared to those of the control group.
(Clinical Trials Registry Number: IRCT2013080514273N1)
Materials and methods: A randomized, double- blind, placebo controlled trial was conducted in 62 male patients with coronary vascular diseases (CVD). Participants were assigned into three study groups; OE (omega 3 fatty acids [EPA: 720 mg, DHA: 480 mg], n=22) plus vitamin E (400IU), OP (omega3 fatty acids [EPA: 720 mg, DHA: 480 mg], n=20), and PP (edible paraffin, n=20) for eight weeks. General information and 24-hour recall (at the beginning and the end of the study) and physical activity levels were recorded and serum lipid profiles were measured at the beginning and end of the study. Nutritionist IV was used to analyze dietary data and statistical data were analyzed using ANOVA, paired t-test, and Chi-square.
Results: Omega-3 supplementation alone and plus vitamin E supplement, significantly decreased serum triglyceride levels at the end of the study in all groups. According to ANCOVA, the mean differences were also significant after removing the effects of confounding variables such as waist to hip (WHR), fat mass, free fat mass, BMI, and hsCRP (P=0.008 and P=0.003, respectively).
Conclusion: This supplementation without affecting total cholesterol, LDL-C, and HDL-C levels reduced triglyceride levels compared to those of the control group.
(Clinical Trials Registry Number: IRCT2013080514273N1)
Type of Study: Research(Original) |
Subject:
Nutrition
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