Influence of fish on biochemical markers: A comparative study among male subjects of fish eaters and vegetarians
DOI:
https://doi.org/10.51248/.v43i4.3345Keywords:
Fish eaters, vegetarians, lipid profile, hs-CRP, Lp(a), cardiovascular diseaseAbstract
Introduction and Aim: Cardiovascular diseases (CVD) are the major causes of morbidity and mortality in India. Intake of a high or moderate amount of fish has shown a decreased risk of CVD. This is due to the presence of long-chain n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish oils. According to past studies, regularly consuming these fatty acids lowers the risk of heart failure, myocardial infarction, endothelial dysfunction, inflammation, arrhythmias, and sudden death. The beneficial effects of a fish-rich diet appear to conflict with PUFA's susceptibility to oxidation. As a result, the study aimed to compare the lipid profile, cardiac markers, and lipid peroxidation status in male adults who consume moderate amounts of fish regularly.
Materials and Methods: Total cholesterol (T.C.), HDL-cholesterol (HDL-C), triglycerides (T.G.), high sensitive C-reactive protein (hs-CRP), Lipoprotein (a) [Lp(a)], Malondialdehyde (MDA) and antioxidant activity (AOA) were measured in healthy male individual of 85 fish eaters and 77 vegetarians in the age group of 25-40 years. The atherogenic indices TC/ HDL-C, LDL-C/HDL-C, a Student's 't' test, and non-HDL-C/ HDL-C were determined. The two groups' parameters were compared using the Student's t-test.
Results: In Fish eating male subjects, the lipid profile and cardiac markers were decreased except for HDL-C (which was increased). Fish eaters exhibited significant decreases in atherogenic indices, and significant variation was not observed in the oxidant status of the study groups (p>0.05).
Conclusion: According to the present study's findings, regular intake of moderate amounts of fish is linked to a decrease in lipid profiles and cardiac markers without affecting the individual's oxidation status.
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