REVIEW PAPER
The impact of fish and fish oil consumption on lipid disorders
1
Student Scientific Association of Lifestyle Medicine; The Student Scientific Society of Poznan University of Medical Sciences, Poznań University of Medical Sciences, Poland, Polska
2
Szpital Średzki Serca Jezusowego
3
Studenckie Koło Naukowe Medycyny Stylu Życia; Studenckie Towarzystwo Naukowe Uniwersytetu Medycznego im. K. Marcinkowskiego w Poznaniu; Uniwersytet Medyczny im. K. Marcinkowskiego w Poznaniu
4
Katedra i Zakład Medycyny Rodzinnej, Uniwersytet Medyczny im. Karola Marcinkowskiego w Poznaniu, Polska
5
Oddział Dzienny Psychiatryczny Rehabilitacyjny dla Dzieci i Młodzieży, Centrum Zdrowia Psychicznego dla Dzieci i Młodzieży, Poznań
6
Katedra i Zakład Medycyny Rodzinnej; Uniwersytet Medyczny im. Karola Marcinkowskiego w Poznaniu
Corresponding author
Damian Skrypnik
Katedra i Zakład Medycyny Rodzinnej, Uniwersytet Medyczny im. Karola Marcinkowskiego w Poznaniu, Poznań, Polska
Katedra i Zakład Medycyny Rodzinnej, Uniwersytet Medyczny im. Karola Marcinkowskiego w Poznaniu, Poznań, Polska
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
This study presents an analysis and summary of current research on the effects of consuming various types of fish and fish oils by healthy individuals and patients with cardiovascular diseases on lipid disorders, which constitute a significant risk factor for the development of cardiovascular diseases.
Review methods:
Researchers utilized articles published in the PubMed and Google Scholar databases. The following key words were used: ‘fish, hypertriglyceridemia, hypercholesterolemia, dyslipidaemia’. Articles published before 1 January 2014, nonoriginal studies, and those with a sample size of less than six participants were excluded. The articles were initially selected based on the content of their abstracts, and subsequently on full texts. Ultimately, 17 articles were presented.
Brief description of the state of knowledge:
Lowering LDL cholesterol levels is one of the key therapeutic goals for reducing mortality from cardiovascular diseases. Studies show beneficial effects of fish and fish oil consumption on lipid profile. Polyunsaturated fatty acids, especially omega-3, play an important role. Regular consumption of fatty fish, besides reducing cardiovascular risk, modulates inflammation, has antithrombotic effects, supports central nervous system development, and improves cognitive functions. Consumption of lean fish positively affects lipid metabolism, including increasing HDL cholesterol. Fish oils recommended for patients with hypertriglyceridemia, inhibit progression of coronary artery disease. Benefits of supplementation have also been observed in patients with type 2 diabetes, familial hypercholesterolemia and lipid disorders
Summary:
The results of this review confirm that regular consumption of an adequate amount of fish (2–4 servings per week) and omega-3 supplementation constitute an effective strategy in the prevention and treatment of dyslipidaemia
This study presents an analysis and summary of current research on the effects of consuming various types of fish and fish oils by healthy individuals and patients with cardiovascular diseases on lipid disorders, which constitute a significant risk factor for the development of cardiovascular diseases.
Review methods:
Researchers utilized articles published in the PubMed and Google Scholar databases. The following key words were used: ‘fish, hypertriglyceridemia, hypercholesterolemia, dyslipidaemia’. Articles published before 1 January 2014, nonoriginal studies, and those with a sample size of less than six participants were excluded. The articles were initially selected based on the content of their abstracts, and subsequently on full texts. Ultimately, 17 articles were presented.
Brief description of the state of knowledge:
Lowering LDL cholesterol levels is one of the key therapeutic goals for reducing mortality from cardiovascular diseases. Studies show beneficial effects of fish and fish oil consumption on lipid profile. Polyunsaturated fatty acids, especially omega-3, play an important role. Regular consumption of fatty fish, besides reducing cardiovascular risk, modulates inflammation, has antithrombotic effects, supports central nervous system development, and improves cognitive functions. Consumption of lean fish positively affects lipid metabolism, including increasing HDL cholesterol. Fish oils recommended for patients with hypertriglyceridemia, inhibit progression of coronary artery disease. Benefits of supplementation have also been observed in patients with type 2 diabetes, familial hypercholesterolemia and lipid disorders
Summary:
The results of this review confirm that regular consumption of an adequate amount of fish (2–4 servings per week) and omega-3 supplementation constitute an effective strategy in the prevention and treatment of dyslipidaemia
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