Influence of Fish Consumption on Oxidant Status and High Sensitive- C - Reactive Protein: A Comparative Study among Fish Consuming and Vegetarian Subjects
Journal Title: International Journal of Pharma Research and Health Sciences - Year 2017, Vol 5, Issue 6
Abstract
Background: Cardiovascular disease (CVD) is the most frequent cause of morbidity and mortality in India. Reduced incidence of CVD was observed in populations with a high or moderate fish consumption due to the long-chain n-3 polyunsaturated fatty acids (PUFA) present in fish oils, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids inhibit the pro-inflammatory process which reduces the production of inflammatory mediators. The initiation, growth, and complications of atherosclerosis are actually inflammatory responses that elevate CRP levels in the blood. Due to the susceptibility of PUFA to oxidation, the beneficial effect of fish diet seems to be contradictory. It was aimed to evaluate whether the habitual consumption of moderate amount of fish is associated with changes in the level of oxidant status and C-reactive protein (hs-CRP) in fish consuming adult subjects. Materials and Methods: The study subjects comprised of 25-40 year aged healthy 150 vegetarians who were consuming purely lacto-vegetarian diet and 150 individuals who were taking ≥ 5 times fish meal in a week along with vegetables and occasionally other meat. Oxidant status in erythrocyte suspension was measured by assessing the level of malondialdehyde (MDA) at the end of 0h and at the end of 2h using hydrogen peroxide as an oxidizing agent. Serum hs-CRP was measured by latex enhanced immunoturbidometric assay. Results: The mean level of hs-CRP was lower in fish consuming subjects (p<0.05) when compared to the vegetarian subjects and the oxidant status does not vary significantly between the two groups. Conclusion: The present study findings clearly project that habitual consumption of moderate amount of fish is associated with lowering of the inflammatory marker and fish rich diet has not increased oxidation status in fish consuming subjects.
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