Herring (Clupea harengus) supplemented diet influence risk factors for CVD in overweight subjects
Journal article, 2007

Objective: To assess the effect of a 4-week herring diet compared to a reference diet on biomarkers for cardiovascular disease in obese subjects. Design: Randomized crossover trial. Setting: Department of Internal Medicine, Sahlgrenska University Hospital. Subjects: Fifteen healthy obese men and women ( age 24-70 years) included, 13 completed. Intervention: Subjects were randomly assigned to four weeks of herring diet ( 150 g baked herring fillets/day 5, days/week) or reference diet ( pork and chicken fillets) and switched diets after 2 weeks washout. P-total cholesterol, p-TAG, p-HDL, p-HDL(2), p-HDL(3), p-LDL, p-apolipoprotein A, p-apolipoprotein B, p-Lipoprotein ( a), p-fibrinogen, p-C- reactive protein and p-antioxidative capacity were analysed at 0,2,4,6,8 and 10 weeks. Results: P-HDL was significantly higher after the herring diet period compared to after the reference diet period; 1.22 vs 1.13 mmol/l ( P = 0.036). There was a small, but not statistically significant, decrease in TAG but no effect on other biomarkers. TEAC and FRAP, but not ORAC-values, indicated that plasma antioxidants may have been reduced. CRP tended to be lower after the herring diet compared to after the reference diet. Conclusions: Consumption of oven-baked herring ( 150g/day, 5 days/week) for 4 weeks, compared to consumption of pork and chicken fillets, significantly increased p-HDL. Patients with insulin resistance and obesity, who commonly have low HDL, may therefore benefit from addition of herring to the diet.

Author

Helen Lindqvist

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Anna-Maria Langkilde

Sahlgrenska University Hospital

Ingrid Undeland

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Therese Rådendal

Chalmers

Ann-Sofie Sandberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

European Journal of Clinical Nutrition

0954-3007 (ISSN)

Vol. 61 9 1106-1113

Subject Categories

Pharmaceutical Sciences

DOI

10.1038/sj.ejcn.1602630

PubMed

17268414

More information

Latest update

9/10/2018