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Journal of Lipid Research, Vol 36, 473-484, Copyright © 1995 by Lipid Research, Inc.
M Suzukawa, M Abbey, PR Howe and PJ Nestel
The effect of fish oil and corn oil supplementation on plasma lipids and
lipoproteins and on low density lipoprotein (LDL) oxidation was examined in
20 treated hypertensive subjects. The randomized double- blind crossover
study consisted of two 6-week interventions with 4 g/day of a highly
purified fish oil or corn oil. Fish oil significantly (-24%, P < 0.01)
reduced plasma triglyceride, and increased LDL- cholesterol (+6%, P <
0.01 compared to corn oil). LDL particles were larger (P < 0.01) after
fish oil compared to baseline and LDL size was inversely correlated with
plasma triglyceride (P < 0.001) both before and after fish oil
supplementation, and positively correlated with high density lipoprotein
cholesterol (P < 0.01). Fish oil reduced lag time before onset of
copper-induced LDL oxidation (-25%, P < 0.001) and significantly
increased production of thiobarbituric acid-reactive substances (TBARS)
during oxidation, compared with corn oil. Corn oil had no significant
effect on lag time and oxidation rate. Fish oil increased macrophage uptake
of copper-oxidized LDL and of macrophage- modified LDL. Corn oil was
without effect. Additionally, macrophages that were supplemented with fish
oil fatty acids in vitro displayed a significantly (P < 0.001) higher
capacity to oxidize LDL than either control cells or cells supplemented
with corn oil fatty acids. We conclude that from the standpoint of
atherosclerosis, fish oil fatty acids adversely raise the susceptibility of
LDL to copper-induced and macrophage-mediated oxidation but that the
increase in plasma LDL cholesterol concentration reflects an increase in
size that may be favorable.
ARTICLES
Effects of fish oil fatty acids on low density lipoprotein size, oxidizability, and uptake by macrophages
CSIRO, Division of Human Nutrition, Adelaide, South Australia.
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