Adámková Vera, Kacer Petr, Mraz Jan, Suchanek Pavel, Pickova Jana, Králova Lesná Ivana, Skibova Jelena, Kozak Pavel, Maratka Vit
Institute for Clinical and Experimental Medicine, Prague, Czech Republic.
Neuro Endocrinol Lett. 2011;32 Suppl 2:17-20.
Omega-3 fatty acids (FA) have been shown to be protective against cardiovascular diseases (CVD). The effect of the consumption of carp meat on CVD risk factors has not yet been examined in detail. We ascertained the influence of a diet enriched with carp meat with an elevated content of omega-3FA (200 g twice weekly for 4 weeks) in a group of subjects after cardiac revascularization surgery for ischemic heart disease with a follow-up spa treatment.
After cardiac revascularization surgery, the probands consumed either a standard spa diet (56 individuals, 41 males, 15 females, age 41-80 years) or a diet enriched with two portions of carp meat (87 individuals, 64 males, 23 females, age 50-82 years). The differences in body mass index (kg/m²), blood pressure, plasma lipids and C-reactive protein (CRP) of the groups were analyzed.
In the group with a higher consumption of carp meat, significantly greater improvements in lipid parameters in comparison to the standard spa diet were detected (total cholesterol p<0.001, triglycerides p<0.001, LDL-C p<0.001, CRP p<0.001, HDL-C p<0.001). No differences between these groups in blood pressure and body mass index were found.
We conclude that the diet enriched with carp meat significantly improved plasma lipid parameters in patients after major cardiac revascularization surgery.
ω-3脂肪酸（FA）已被证明对心血管疾病（CVD）具有保护作用。食用鲤鱼肉对CVD危险因素的影响尚未得到详细研究。我们确定了在一组接受缺血性心脏病心脏血运重建手术后并接受后续温泉治疗的受试者中，富含ω-3FA（每周两次，每次200克，共4周）的鲤鱼肉饮食的影响。
心脏血运重建手术后，先证者食用标准温泉饮食（56人，41名男性，15名女性，年龄41 - 80岁）或富含两份鲤鱼肉的饮食（87人，64名男性，23名女性，年龄50 - 82岁）。分析两组在体重指数（kg/m²）、血压、血脂和C反应蛋白（CRP）方面的差异。
与标准温泉饮食相比，食用鲤鱼肉较多的组在脂质参数方面有显著更大的改善（总胆固醇p<0.001，甘油三酯p<0.001，低密度脂蛋白胆固醇p<0.001，CRP p<0.001，高密度脂蛋白胆固醇p<0.001）。在血压和体重指数方面，这些组之间未发现差异。
我们得出结论，富含鲤鱼肉的饮食显著改善了心脏大血管重建手术后患者的血脂参数。
