Amount

Results

Conclusion**

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

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).

N

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

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).

B



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