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Herring (Clupea harengus) supplemented diet influences risk factors for CVD in overweight subjects
H Lindqvist1, A M Langkilde, I Undeland
1Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, Göteborg, Sweden. helen.lindqvist@chalmers.se
Insights
A four-week herring-rich diet significantly boosted high-density lipoprotein (HDL) cholesterol in obese individuals. This dietary change may benefit those with insulin resistance and obesity by improving their HDL levels.
Area of Science:
- Nutrition Science
- Cardiovascular Disease Biomarkers
- Obesity Research
Background:
- Obesity is frequently associated with dyslipidemia and increased cardiovascular disease (CVD) risk.
- Low high-density lipoprotein (HDL) cholesterol is a common risk factor in obese individuals, particularly those with insulin resistance.
- Dietary interventions are crucial for managing CVD risk factors in obese populations.
Purpose of the Study:
- To evaluate the impact of a four-week herring-rich diet versus a control diet on CVD biomarkers.
- To specifically assess changes in lipid profiles, inflammatory markers, and antioxidant capacity.
- To determine the potential benefits of herring consumption for obese individuals.
Main Methods:
- A randomized crossover trial involving 15 healthy obese men and women.
- Participants consumed either a herring diet (150g baked herring fillets/day, 5 days/week) or a reference diet (pork/chicken) for four weeks, with a two-week washout period.
- Key biomarkers including total cholesterol, triglycerides (TAG), HDL, LDL, apolipoproteins, fibrinogen, C-reactive protein (CRP), and antioxidant capacity were measured at multiple time points.
Main Results:
- The herring diet significantly increased HDL cholesterol levels (1.22 vs 1.13 mmol/l, P=0.036) compared to the reference diet.
- A non-significant trend towards decreased TAG and lower CRP was observed with the herring diet.
- Antioxidant capacity markers (TEAC, FRAP) suggested a potential reduction, while ORAC values showed no change.
Conclusions:
- Regular consumption of oven-baked herring (150g/day, 5 days/week) for four weeks effectively raises HDL cholesterol in obese individuals.
- The findings suggest that incorporating herring into the diet could be beneficial for patients with obesity and insulin resistance, who often have low HDL.
- Further research may explore the long-term effects and mechanisms underlying these cardiovascular benefits.
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 (150 g/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.
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