PORTLAND, OREGON. An experiment involving seven healthy human subjects was carried out to determine if the composition of a background diet fed for four weeks would influence the rise in triglyceride level experienced after consuming a fatty test meal. The three background diets contained 30-40% of calories as saturated fats, polyunsaturated vegetable oils, and salmon oils respectively. Fasting triglyceride levels in the three regimes were 72+-19, 76+-37, and 46+-11 mg/dl respectively. It was found that the rise in plasma triglyceride level after a test meal containing 50 grams of fat was significantly lower for subjects who had been on the fish oil background diet. This relationship held true independent of the type of fat in the test meal (saturated, vegetable oil, or fish oil). The results suggest that long term (but not acute) fish oil consumption may improve fat tolerance.
PERTH, AUSTRALIA. Obesity in patients with high blood pressure is associated with high cholesterol levels, poorer glucose control, and an increased risk of atherosclerosis and heart attacks. Results from previous studies have supported the theory that fish oils can reduce blood pressure. Researchers at the University of Western Australia have released the results of a study that clearly demonstrates that a weight-loss diet combined with daily fish consumption is highly effective in reducing blood pressure, lowering triglyceride levels while increasing "good" (HDL2) cholesterol levels and in improving glucose tolerance.
KANSAS CITY, MISSOURI. Dr. William S. Harris of the Mid America Heart Institute has released a comprehensive study of the results of 68 major clinical trials aimed at determining the effects of fish oil supplementation on cholesterol and triglyceride levels.