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Fish-diet group:
4.30±0.50 fish containing meals/week
0.38±0.04 g EPA and 0.67±0.098 g DHA/day
Fish-oil group:
4 g/day
1.33 g EPA and 0.95 g DHA/day
DHA-oil group:
4 g/day
1.68 g DHA/day
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The change in Factor X (% of normal) from baseline to 15 weeks was significantly greater in the fish-diet group compared to the control group (p<0.05).
The change in collagen (50 µg/ml) from baseline to 15 weeks was significantly greater in the fish-diet group and the fish-oil group when compared to the controls (p<0.05).
No other significant associations were found between the diet groups with regards to the change in PT (ratio), APTT (ratio), Factor VII (% of normal), Factor X (% of normal), fibrinogen (g/l), prothrombin fragment 1+2 (nmol/L), tissue factor pathway inhibitor (ng/mL), platelet aggregation (%T), ADP (2.0 µmol/L), ADP (5.0 µmol/L), and collagen (50 µg/L).
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N
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Fish treatment:
1 kg (raw) Atlantic salmon + 150 g sardines in sild oil per week
4.5 g EPA+DHA/day
Fish-oil treatment:
105 g MaxEPA/week
4.6 g EPA+DHA/day
Continued with meats as during baseline
Control diet:
Continuation of baseline diet
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The changes in fibrinogen and thromboxane were significantly lower and the change in bleeding time was significantly longer in the fish-diet group compared to the control diet group (p<0.05).
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B
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