Effects of Fish Oil and Red Wine on Oxidative Stress Biomarkers
Status:
Active, not recruiting
Trial end date:
2026-11-01
Target enrollment:
Participant gender:
Summary
The American Heart Association and the American College of Cardiology (AHA/ACC) recently
encouraged "increased consumption of omega-3 fatty acids in the form of fish or capsule form
(1 g/day) for risk reduction" and stated that "for treatment of elevated triglycerides,
higher doses are usually necessary for risk reduction" (Smith SC et al. Circulation
2006;113:2363-72). These recommendations are based on conflicting evidence about the efficacy
of the omega-3 treatment with data derived from single randomized trials or non-randomized
studies (Smith SC et al. Circulation 2006;113:2363-72). Much effort has been undertaken to
elucidate the role of omega-3 fatty acids in the development of cardiovascular disease, but
even recent meta-analyses deliver no clear picture; they either favor (Mozaffarian D Jama
2006;296:1885-99) or reject (Hooper L Bmj 2006;332:752-60) the hypothesis of cardioprotective
effects of omega-3 FAs.
The objective of the clinical study is to study the effects of fish oil on blood and urinary
markers of inflammation and cell stress. By using different permutations of high-dose
supplementation of omega-3 and omega-6 fatty acids versus different alimentary omega-3 fish
doses and grain alcohol versus different kinds of red wine, this trial will study how omega-3
fatty acids, ethanol and red wine constituents modulate biomarkers of inflammation and cell
stress.