The nutritional and cardiovascular health benefits of rapeseed oil-fed farmed salmon in humans are not decreased compared with those of traditionally farmed salmon: a randomized controlled trial

Purpose Farmed fish are increasingly raised on feeds containing vegetable oils, which affects their composition and possibly health properties. We investigated the effects of consuming farmed salmon, raised on different feeding regimes, on nutrient status and health outcomes in healthy subjects. Met...

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Bibliographic Details
Published in:European journal of nutrition 2021-06, Vol.60 (4), p.2063-2075
Main Authors: de Roos, Baukje, Wood, Sharon, Bremner, David, Bashir, Shabina, Betancor, Monica B., Fraser, William D., Duthie, Susan J., Horgan, Graham W., Sneddon, Alan A.
Format: Article
Language:English
Subjects:
Animals
Aquaculture
Brassica napus
Cardiovascular diseases
Chemistry
Chemistry and Materials Science
Docosahexaenoic acid
Docosahexaenoic Acids
Eicosapentaenoic Acid
Erythrocytes
Feeding regimes
Fish Oils
Heart rate
Humans
Nutrient status
Nutrition
Original Contribution
Plasma
Rapeseed Oil
Salmon
Seafood
Trace elements (nutrients)
Vegetable oils
Vitamin D
Vitamin D3
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Summary:Purpose Farmed fish are increasingly raised on feeds containing vegetable oils, which affects their composition and possibly health properties. We investigated the effects of consuming farmed salmon, raised on different feeding regimes, on nutrient status and health outcomes in healthy subjects. Methods Salmon were grown on feeds containing mainly fish oil (FO) or rapeseed oil (RO), resulting in an eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) content of fillets of 2.1 or 0.9 g/100 g, respectively. In a randomized parallel controlled trial, 51 healthy subjects were allocated to consume 2 portions/week of FO salmon ( n  = 17), RO salmon ( n  = 17) or no additional salmon (Control, n  = 17) as part of their habitual diet, for 18 weeks. We collected blood at 0, 9 and 18 weeks to measure omega-3 index (O3I) in red blood cells, plasma markers of cardiovascular risk, serum 25(OH)-vitamin D 3 (25(OH)D 3 ) and plasma trace elements. Results After 18 weeks, O3I was similarly increased in subjects consuming 2 portions/week of FO or RO salmon compared to control (both p  
ISSN:1436-6207
1436-6215
DOI:10.1007/s00394-020-02396-w