Effect of Fish Consumption on Cardiovascular Risk Factors

NCT03111784 | Completed

• 1 other identifier: EasternU
• Study Type: interventional
• Target: 100
• Locations: 1 country
• Sites: 1

Brief Summary

IConsumption of fish provides a vital contribution to the survival and health of a significant portion of the world's population. Lipids in fish foods consist mainly of long-chain polyunsaturated fatty acids (PUFAs) such as eicosapentaenic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA C22:6n-3) which belongs to the physiologically important group of n-3 fatty acids. The increase of unsaturated fatty acids, along with the reduction of saturated fats, supports the lowering of blood cholesterol in humans and causes a positive impact on human nutrition. Polyunsaturated fatty acids (omega-3 fatty acids) plays a role in preventing heart disease and has anti-inflammatory and anti-thrombosis effects and these fatty acids cannot be synthesized and they must be obtained through diet. These nutritional benefits of fish consumption is mainly attributed to the effect of omega-3 polyunsaturated fatty acids , which are thought to have several potential cardio protective actions. This research is focused mainly identify highly consumed food fishes available in Batticaloa district( fresh, lagoon and sea water ) and their consumption pattern (cooking methods) of local community and by cardiovascular patients (CV) . Secondly Omega-3- Polyunsaturated fatty acid (PUFA) and tocopherol content (Vit E) in the fresh fish and dried or smoked fish of the highly consumed food fishes would be assessed and the relationship between fish consumption and its PUFA and Vit E content would be known. Also research will focus how lifestyle, socio-demographic factors' influences on the Cardiovascular diseases among community.

Conditions

Fish Consumers

Keywords

Fish Consumption, Fatty acid composition, Lipid Profile, Tocopherol, Sociodemographics

Outcome Measures

Primary Outcomes (1)

• Effect of fish consumption on Lipid Profiles

  Pre and Post interventional lipid profiles were compared with type of fish consumption.

  06 months

Interventions

Fish consumption and lipid profiles OTHER

Eligibility Criteria

• Age: 25 Years - 70 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Fish Consumers

You may not qualify if:

• Vegetarians

Sponsors & Collaborators

• Eastern University, Sri Lanka: lead
• Ministry of Health, Sri Lanka: collaborator

Study Sites (1)

Eastern University, Sri Lanka

Batticaloa, Eastern, 30350, Sri Lanka

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: SUPPORTIVE CARE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Senior Lecturer

Model Details: Quasi Experimental / non-randomised trial

Study Record Dates

• First Submitted: April 8, 2017
• First Posted: April 13, 2017
• Study Start: December 1, 2015
• Primary Completion: July 30, 2016
• Study Completion: December 31, 2016
• Last Updated: April 13, 2017

Record last verified: 2017-04

Data Sharing

• IPD Sharing: Will not share

Locations

SR (1)