Effect of extreme fish consumption on dietary and plasma antioxidant levels and fatty acid composition.Eur J Clin Nutr 1996; 50(11):741-6EJ
To assess the effects of high-fish and low-fish diets on plasma concentrations of fatty acids and selected antioxidants.
DESIGN AND SUBJECTS
The effects of fish consumption on dietary and plasma antioxidant levels and fatty acid composition were studied as part of a large dietary survey of Finnish adults (n = 1861). High-fish consumers were matched with low-fish consumers and 41 pairs were identified. The members of each pair were of the same sex, from the same 10 y age group, and from the same or adjacent areas. There were 21 men and 20 women in each group, with a mean age of 54.3 y.
The fish consumption of the subjects was investigated with a qualitative food questionnaire. Additionally, a 3 d food record was used to estimate the diet. Two indices were defined to describe the oxidation potential of the diets. The plasma alpha-tocopherol, gamma-tocopherol, and beta-carotene concentrations and various fatty acids were analysed.
The mean fish intake was 103 g/d in the high-fish and 5 g/d in the low-fish group. The dietary intakes of vitamin C, protein, total n-3 polyunsaturated fatty acids (PUFA), eicosapentaenoic acid, docosahexaenoic acid, mercury, selenium, and salt and the theoretical oxidative potential were higher (P < 0.05) and the saturated fatty acid intake lower (P < 0.01) in the high-fish than in the low-fish group. The dietary vitamin E intake was similar in both groups but the ratio of dietary vitamin E/PUFA was higher (P < 0.01) in the high-fish than in the low-fish group (0.85 and 0.75, respectively). The plasma n-3 PUFAs were higher (P < 0.001) and n-6 PUFAs lower (P < 0.001) in the high-fish than in the low-fish group. There were no differences in plasma antioxidant levels between the groups.
This study shows that extreme fish consumption does not affect plasma antioxidant levels.