Impact of omega-3 fatty acids and/or plant sterol supplementation on non-HDL cholesterol levels of dyslipidemic Indian adults

Abstract

Independent and combined effects of 2 g/d long chain omega-3 fatty acids (omega-3) from fish oil (capsules) and 2 g/d plant sterol (yogurt drink) on LDL-C and non-HDL-C levels in Indian subjects were compared. Following a 2-week run-in period, 200 mildly hypercholesterolemic (total cholesterol 5.0–8.0 mmol/l) adults (35–55 years) were randomized into one of four groups [(1) both placebo (2) active omega-3 (3) active plant sterol (4) both active] of a 2 × 2 factorial, double-blind, placebo-controlled trial. Blood samples were obtained before and after the 4-week intervention (n = 178). Lipid levels were analyzed using ANCOVA models with relevant baseline measurements as covariates; adjusted means were compared across groups. While plant sterols significantly lowered LDL-C (−4.5%; P = 0.017) and non-HDL-C (−7.9%; P = 0.0019) levels, omega-3 did not demonstrate any such impact. The combination resulted in 4.2% and 3.9% reduction (non-significant), respectively. Thus, the beneficial effects of the omega-3-PS combination on lipid levels demonstrated earlier (lowered triacylglycerols by 15%, increased HDL-C by 5.4%) in addition to the present findings could make this combination a useful alternative for lowering coronary heart disease risk in Indian adults.

Keywords

• Dyslipidemia
• Plant sterols
• Fish oil
• Omega-3 fatty acids
• Non-HDL-C
• Interaction