Journal of Nutritional Sciences and Dietetics 2015. 1(4):.

Omega-3 fatty acid modifies serum HSP 27 in patients with cardiovascular disease: Randomized double‐blind placebo-controlled trial
Simin Samavat, Mahmoud Djalali, Ebrahim Nematipour, Mohammad Reza Eshraghian, Mahnaz Zarei, Sanaz Gholamhoseini, Mohammad Hassan Javanbakht

Abstract


Background: Heat shock proteins 27 (HSP-27) can play an important role in the pathogenesis of atherosclerosis. Omega-3 fatty acids include anti-inflammatory eicosanoids and contribute to the primary and secondary prevention of cardiovascular disease (CVD). The purpose of the current study is to assess the effect of omega-3 on serum HSP-27 in patient with atherosclerosis.

Methods: In a double‐blind placebo-controlled trial study, 42 patients were selected from Tehran Heart Hospital. Both intervention (n=21) and placebo (n=21) groups were men with cardiovascular disease (based on Angiography). The intervention group received omega-3 supplement and placebo group took edible paraffin. Dietary intakes, physical activity level, anthropometric parameters and body composition, were measured. Serum HSP-27 concentration was determined using ELISA.

Results: After two months, change differences in HSP-27 between two groups was statistically significant (p=0.001). This difference remained significant even after  adjusting for serum LDL concentration (p=0.002).

Conclusions: Our results showed that taking omega-3 fatty acids can ameliorate serum HSP-27 as inflammatory parameters. Our results suggest more investigation to assess the pathway omega-3 leads to lower incidence of CVD. 


Keywords


HSP-27; cardiovascular disease; Omega-3 fatty acid.

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