Effect of n-3 Polyunsaturated Fatty Acids Enriched Chicken Meat Consumption in Relation to Oxidative Stress Marker Levels in Young Healthy Individuals: A Randomized Double-Blind Study

Abstract

Oxidative stress and inflammation are considered important risk contributors for various diseases. Over the last few decades, increasing attention has been focused on the role of n-3 polyunsaturated fatty acids (n-3 PUFAs) in human health and disease. We aimed to evaluate the effect of n-3 PUFA-enriched chicken meat consumption (~1500 mg of n-3 PUFAs intake per day) for three weeks on oxidative status and antioxidative capacity in young healthy individuals. This was a randomized, double-blinded, controlled trial, in which thirty-nine young healthy people were randomly allocated to eating 500 g/day of regular chicken meat (Control group) or n-3 PUFA-enriched chicken meat (n-3 PUFAs group) over 3 weeks. Subjects’ biochemical parameters, including serum lipids level, liver enzymes, serum activities of antioxidant enzymes (glutathione peroxidase (GPx), superoxide dismutase (SOD)), serum oxidative stress markers (thiobarbituric acid reactive substances (TBARS) and ferric-reducing ability (FRAP)), as well as intracellular production of reactive oxygen species (ROS) in peripheral blood mononuclear cells, were assessed before and after completing the three-week dietary protocol. N-3-enriched chicken meat consumption significantly reduced high-sensitivity C reactive protein (hsCRP) serum level and increased the level of the antioxidant defense marker, FRAP. Furthermore, GPx and SOD enzyme activities significantly increased in the n-3 PUFAs group compared to baseline, which was accompanied by significantly decreased ROS production. In healthy young individuals, the 3-week dietary intake of n-3 PUFA-enriched chicken meat significantly increased the serum total antioxidant and anti-inflammatory potential, indicating that n-3 PUFAs may be protective in resting health condition without inflammatory processes.

Keywords

• functional food
• fatty acids
• dietary intake
• reactive oxygen species
• antioxidant defense