Intake of oxidised fish oil does not affect circulating levels of oxidised LDL or inflammatory markers in healthy subjects

Author:

Ottestad I.,Retterstøl K.,Myhrstad M.C.W.,Andersen L.F.,Vogt G.,Nilsson A.,Borge G.I.A.,Nordvi B.,Brønner K.W.,Ulven S.M.,Holven K.B.

Publisher

Elsevier BV

Subject

Cardiology and Cardiovascular Medicine,Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Medicine (miscellaneous)

Reference10 articles.

1. Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto miocardico;Lancet,1999

2. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease;Kris-Etherton;Arterioscler Thromb Vasc Biol,2003

3. Effects of eicosapentaenoic acid on major coronary events in hypercholesterolaemic patients (JELIS): a randomised open-label, blinded endpoint analysis;Yokoyama;Lancet,2007

4. Scientific opinion on fish oil for human consumption. Food hygene, including rancidity;EFSA Journal,2010

5. Norwegian Scientific Committee for Food Safety (VKM), Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish oils (08-504-4-final). Norwegian Scientific Committee for Food Safety, 1-147. 19-10-2012. Ref Type: report.

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