title: [Changes in lipid profile after regular intake of canned fish. The influence of addition of isoflavones, omega-3 fatty acids and fitosterols].
abstract: OBJECTIVE
  Changes in dietary habits are associated with an improvement of lipid profile. We decided to assess changes in lipid profile reached with a dietary enrichment with canned tuna in olive oil and compared them with those reached with canned tuna with additional supplementation.
  
  
  METHODS
  In a prospective, randomized, single blind study, 400 participants were assigned to a daily intake of canned tuna in olive oil alone (control group) or enriched with: isoflavones, omega-3 fatty acids of phytosterols, during three months. Plasmatic lipid levels were measured before and after intervention. Changes of lipid levels between basal and final visits and differences between the 4 types of supplementations were evaluated.
  
  
  RESULTS
  The mean age of the study population was 53 years, 45% of them being males. In all 4 groups a significant reduction of total cholesterol, low-density lipoprotein (LDL)-cholesterol levels and total cholesterol/high-density lipoprotein (HDL)-cholesterol ratio was observed after 3 months of follow-up; there were no significant changes of triglycerides nor HDL-cholesterol levels. The comparison between different types of supplementation revealed that only phytosterols addition reached a greater reduction of total cholesterol and LDL-cholesterol levels than canned tuna in olive oil alone (p < 0.05), and the differences between the remaining 2 supplementations and the control group were not significant.
  
  
  CONCLUSIONS
  Regular intake of enrichment with canned tuna supplementation is associated with improvement of lipid profile. The addition of isoflavones, omega-3 fatty acids or phytosterols supplementations increases fish consume effect, although only the enrichment with phytosterols reaches significantly better results.
authors.affiliation: Servicio Galego de Saúde, Santiago de Compostela, A Coruña, España.
authors.forename: Fernando
authors.initials: F
authors.lastname: Otero-Raviña
authors.forename: Lilian
authors.initials: L
authors.lastname: Grigorian-Shamagian
authors.forename: Rubén
authors.initials: R
authors.lastname: Blanco Rodríguez
authors.forename: José L
authors.initials: JL
authors.lastname: Gómez Vázquez
authors.forename: José María
authors.initials: JM
authors.lastname: Fernández Villaverde
authors.forename: José R
authors.initials: JR
authors.lastname: González-Juanatey
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D015525:Fatty Acids, Omega-3; D005260:Female; D005519:Food Preservation; D005527:Food, Fortified; D006801:Humans; D007529:Isoflavones; D008055:Lipids / Q000097:blood*; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil; D010840:Phytosterols; D010938:Plant Oils; D016037:Single-Blind Method; D014413:Tuna
chemical_list: D015525:Fatty Acids, Omega-3; D007529:Isoflavones; D008055:Lipids; D000069463:Olive Oil; D010840:Phytosterols; D010938:Plant Oils