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The effect of dietary n-3 fatty acids on serum concentrations of C-reactive protein: a dose–response study

Published online by Cambridge University Press:  01 August 2008

Trine Madsen ,
Jeppe H. Christensen ,
Mogens Blom  and
Erik B. Schmidt
Trine Madsen*
Affiliation:
Department of Cardiology, Aalborg Hospital, Denmark
Jeppe H. Christensen
Affiliation:
Department of Nephrology, Aalborg Hospital, Denmark
Mogens Blom
Affiliation:
Department of Clinical Biochemistry, Hjørring/Brønderslev Hospital, Denmark
Erik B. Schmidt
Affiliation:
Department of Cardiology, Aalborg Hospital, Denmark
*
*Corresponding Author: Dr Trine Madsen, fax +45 99322361, email tmadsen@dadlnet.dk
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Abstract

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C-reactive protein (CRP) is a sensitive marker for low-grade inflammation. Long-chain n-3 polyunsaturated fatty acids (PUFA) have anti-inflammatory effects. The objective of the present study was to investigate the effect on serum levels of CRP of n-3 PUFA at two different doses. We also investigated correlations between CRP and the cellular contents of PUFA. Sixty healthy volunteers (twenty-five women and thirty-five men) were randomly assigned to three treatment groups in a double-blind design. The subjects received a supplement of either 6·6 g n-3 PUFA/d, 2·0 g n-3 PUFA/d or placebo (olive oil) for 12 weeks. CRP was measured using a highly sensitive assay. The median serum CRP concentration was 0·78 mg/l. No significant correlations were found between CRP and the content of n-3 PUFA in granulocytes or platelets. Subjects receiving n-3 PUFA had a significant (P<0·01) increase in the cellular contents of 20: 5n-3, 22: 5n-3 and 22: 6n-3, with the largest increase occurring in the group receiving 6·6 g PUFA/d. A significant (P<0·01) decrease in cellular content of 18: 2n-6 and 20: 4n-6 was observed simultaneously. Serum CRP concentrations, however, were unaffected by the PUFA-containing supplements. The present study shows that dietary supplementation with PUFA-containing supplements has no effect on serum concentrations of CRP, measured with a highly sensitive assay, in healthy subjects.

Keywords

Fatty acidsFish oilInflammationC-reactive protein
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue 4 , April 2003 , pp. 517 - 522
Copyright
Copyright © The Nutrition Society 2003

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