07.01.11
Nutraceutical: DHA-enriched bread
Indication: Coronary heart disease (CHD) risk factors
Source: Quarterly Journal of Significant Omega-3 Research, 2011;4(01).
Research: The aim of this study was to assess the potential benefit of DHA supplementation on a range of CHD risk factors in Scottish men with pre-existing hypertension and/or hypercholesterolemia. Fifty-six hypertensive and/or hypercholesterolemic men were initially enrolled in the study and randomly assigned to receive either 2 grams per day of DHA or 1 gram per day of olive oil. The oils were incorporated into bread rolls, which were supplied on alternate days for a total of 5 weeks. Systolic and diastolic blood pressure, heart rate and lipid profiles were measured at the end of the supplementation period.
Results: Of the 56 men that enrolled in the study, results from 38 of the men were available for analysis. Men given DHA-enriched bread rolls showed significant reductions in systolic (5.8%) and diastolic (3.7%) blood pressure as well as heart rate (7.5%) when compared to baseline. The olive oil group also demonstrated reductions in these parameters but these did not reach statistical significance. Analysis of serum lipid profiles also demonstrated beneficial results in the DHA supplemented group, with significant increases in HDL cholesterol (16.7%) and significant decreases in both the total cholesterol to HDL cholesterol ratio and the non-HDL cholesterol to HDL cholesterol ratio when compared to baseline. These beneficial changes in serum cholesterol composition were also demonstrated in the olive oil supplemented group.
Indication: Coronary heart disease (CHD) risk factors
Source: Quarterly Journal of Significant Omega-3 Research, 2011;4(01).
Research: The aim of this study was to assess the potential benefit of DHA supplementation on a range of CHD risk factors in Scottish men with pre-existing hypertension and/or hypercholesterolemia. Fifty-six hypertensive and/or hypercholesterolemic men were initially enrolled in the study and randomly assigned to receive either 2 grams per day of DHA or 1 gram per day of olive oil. The oils were incorporated into bread rolls, which were supplied on alternate days for a total of 5 weeks. Systolic and diastolic blood pressure, heart rate and lipid profiles were measured at the end of the supplementation period.
Results: Of the 56 men that enrolled in the study, results from 38 of the men were available for analysis. Men given DHA-enriched bread rolls showed significant reductions in systolic (5.8%) and diastolic (3.7%) blood pressure as well as heart rate (7.5%) when compared to baseline. The olive oil group also demonstrated reductions in these parameters but these did not reach statistical significance. Analysis of serum lipid profiles also demonstrated beneficial results in the DHA supplemented group, with significant increases in HDL cholesterol (16.7%) and significant decreases in both the total cholesterol to HDL cholesterol ratio and the non-HDL cholesterol to HDL cholesterol ratio when compared to baseline. These beneficial changes in serum cholesterol composition were also demonstrated in the olive oil supplemented group.