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Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

European Journal of Clinical Nutrition volume 57, pages 1052–1059 (2003)Cite this article

Abstract

Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation.

Design: A randomized double blind repeated measures experiment.

Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42±12 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured.

Results: α-Linoleic acid was significantly decreased after intake of both ordinary (−8%, P<0.05) and fish oil caviar (−10%, P<0.05), as was the sum of all n-6 fatty acids (−6%, P<0.05 and −8%, P<0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, P<0.05 and +100%, P<0.001, respectively; DHA: +24%, P<0.01 and +29%, P<0.001, respectively; sum of n-3:+27%, P<0.05 and +40%, P<0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acid—malondialdehyde adduct, was increased by 26% (P<0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste.

Conclusions: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

Sponsorship: Swedish Medical Research Council; Cardinova AB, Uppsala, Sweden.

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Acknowledgements

We are grateful to AB Boviks Konservfabrik, Lysekil, Sweden, for supplying the caviar paste, to Dr I Marklinder for helping to organize the consumer sensory test, and to the subjects for participating in the study.

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  1. Department of Surgical Sciences, University of Uppsala, Uppsala, Sweden

    K Engström, R Wallin & T Saldeen

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  1. K Engström
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  2. R Wallin
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  3. T Saldeen
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Contributions

Guarantor: T Saldeen.

Contributors: RW organized the production and consumer sensory test and made the fatty acid analyses. KE made the rest of the analyses, statistical analyses and drafted the manuscript. TS provided advice during all stages of the study. All authors were involved in the design of the study, organizing of the dietary intervention, and KE and TS in editing the manuscript.

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Correspondence to T Saldeen.

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Engström, K., Wallin, R. & Saldeen, T. Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation. Eur J Clin Nutr 57, 1052–1059 (2003). https://doi.org/10.1038/sj.ejcn.1601641

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