Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 1 4 2016 02 08 188 193 EN Simin Samavat Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Mahmoud Djalali Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Ebrahim Nematipour Department of Cardiology, Tehran Heart Center, Tehran University of Medical Sciences, Tehran, Iran Mohammad Reza Eshraghian Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mahnaz Zarei Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Sanaz Gholamhoseini Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Mohammad Hassan Javanbakht Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran 2015 10 26 2015 11 18 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.  https://jnsd.tums.ac.ir/index.php/jnsd/article/view/18 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/18/39