Effects of omega-3 fatty acids on serum markers of cardiovascular disease risk: a systematic review
Balk EM, Lichtenstein AH, Chung M, Kupelnick B, Chew P, Lau J
Atherosclerosis · 454 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2006-03-14 · Atherosclerosis · vol. 189 · número 1 · págs. 19–30
- Editorial
- Elsevier BV
- Citado
- 731 citas · más que el 93% de estudios similares · 3.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 108 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nutritional Studies and Diet
- Palabras clave
- omega-3 fatty acids, fish oil, alpha-linolenic acid, cardiovascular risk, serum lipids, triglycerides, HDL cholesterol, LDL cholesterol, total cholesterol, HbA1c, fasting blood glucose, high-sensitivity C-reactive protein, dose-response relationship, glucose homeostasis
- MeSH
- humans, cardiovascular diseases, lipids, fatty acids, omega-3, treatment outcome, randomized controlled trials as topic, biomarkers
6 autores
- Ethan M. Balk🇺🇸 · autor de correspondenciaTufts Medical Center
- Alice Hinda Lichtenstein🇺🇸Tufts University; Jean Mayer Human Nutrition Research Center on Aging
- Mei Chun Chung🇺🇸Tufts Medical Center
- Bruce Kupelnick🇺🇸Tufts Medical Center
- Priscilla W. Chew🇺🇸Tufts Medical Center
- Joseph Lau🇺🇸Tufts Medical Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Greater fish oil consumption has been associated with reduced CVD risk, although the mechanisms are unclear. Plant-source oil omega-3 fatty acids (ALA) have also been studied regarding their cardiovascular effect. We conducted a systematic review of randomized controlled trials that evaluated the effect of consumption of fish oil and ALA on commonly measured serum CVD risk factors, performing meta-analyses when appropriate. Combining 21 trials evaluating lipid outcomes, fish oil consumption resulted in a summary net change in triglycerides of -27 (95% CI -33, -20)mg/dL, in HDL cholesterol of +1.6 (95% CI +0.8, +2.3)mg/dL, and in LDL cholesterol of +6 (95% CI +3, +8)mg/dL. There was no effect of fish oil on total cholesterol. Across studies, higher fish oil dose and higher baseline levels were associated with greater reductions in serum triglycerides. Overall, the 27 fish oil trials evaluating Hgb A(1c) or FBS found small non-significant net increases compared to control oils. Five studies of ALA were inconsistent in their effects on lipids, Hgb A(1c) or FBS. Four studies investigating the effects of omega-3 fatty acids on hs-CRP were also inconsistent and non-significant. The evidence supports a dose-dependent beneficial effect of fish oil on serum triglycerides, particularly among people with more elevated levels. Fish oil consumption also modestly improves HDL cholesterol, increases LDL cholesterol levels, but does not appear to adversely affect glucose homeostasis. The evidence regarding the effects of omega-3 fatty acids on hs-CRP is inconclusive, as are data on ALA.
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