Fish consumption, phospholipid fatty acids, and plasma lipids in healthy Italian subjects

To examine the relations between fish consumption, plasma phospholipid fatty acids, and plasma lipids in a group of male healthy subjects living in Chioggia (Italy), a town situated on the coast of the Adriatic sea. Methods and Results: Frequency of consumption of fish and other foods was recorded, and phospholipid fatty acid composition, and lipid concentrations in fasting plasma samples were determined in 209 male subjects (mean age 51.8 years) randomly selected from the census list among the employees of the public health system and the fishermen. The mean concentrations of plasma phospholipid eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid increased by 83% and 43% respectively, from the lowest to the highest fish-consumption group. Plasma cholesterol concentrations were different in groups wiith different food consumption, while plasma triglycerides, HDL and LDL cholesterol did not vary significantly with fish consumption. Frequency of fish consumption was significantly related to EPA and DHA, and these fatty acids were significantly related to plasma and LDL cholesterol levels. In a multiple regression analysis both EPA and DHA concentrations showed a significant relation with fish meals per week, but both EPA and DHA were not significantly associated with plasma lipids when age, BMI, alcohol intake and number of cigarettes were controlled for. Conclusions: In this group of Italian subjects the habitual fish consumption is reflected in the plasma phospholipid concentrations of n-3 fatty acids, and these are positively associated to plasma and LDL cholesterol concentrations. EPA and DHA plasma phospholipid concentrations are not more associated to plasma lipid concentrations when anthropometric measurements and life-style factors are taken into account. The relative EPA and DHA concentrations in this population are different from those of other populations possibly because of a variable content of these fatty acids in the different fish species.