The Effects of Eicosapentaenoic Acid-Fortified Food on Inflammatory Markers in Healthy Subjects-A Randomized, Placebo-Controlled, Double-Blind Study

DOI Web Site 参考文献31件
  • FUJIOKA Shuntaro
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama
  • HAMAZAKI Kei
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama
  • ITOMURA Miho
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama
  • HUAN Mingming
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama
  • NISHIZAWA Hiroto
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama
  • SAWAZAKI Shigeki
    First Department of Internal Medicine, University of Toyama School of Medicine
  • KITAJIMA Isao
    Laboratory Medicine, University of Toyama School of Medicine
  • HAMAZAKI Tomohito
    Division of Clinical Application, Department of Clinical Sciences, Institute of Natural Medicine, University of Toyama

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  • Effects of Eicosapentaenoic Acid Fortified Food on Inflammatory Markers in Healthy Subjects A Randomized Placebo Controlled Double Blind Study

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Epidemiological studies showed that habitual fish intakes were associated with lower blood inflammatory markers. In the present study the effects of a fish oil-containing food on inflammatory markers were investigated in healthy, mostly middle-aged subjects (59 men and 82 women) with normal to mildly elevated triglyceride levels. Study subjects were randomly allocated to two groups in a double-blind manner; one group ingested an eicosapentaenoic acid (EPA)-rich fish oil-fortified drink (0.60 g EPA+0.26 g docosahexaenoic acid/d, EPA group, n=68) for 12 wk. The rest of the subjects took a placebo (control group, n=73). Plasma levels of high sensitivity C-reactive protein (hs-CRP) and soluble tumor necrosis factor-receptors 1 and 2 (sTNF-Rs 1 and 2) were measured at the start and end of intervention. EPA concentrations in the total RBC phospholipid fraction significantly increased by 79% in the EPA group at the end of the study, and they changed very little in the control group (+0.68%). The inflammatory markers did not change in either group. It is likely that fish oil does not change hs-CRP or sTNF-Rs 1 or 2 in subjects without active inflammation.

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