THE EFFECT OF A WEIGHT REDUCING DIETS CONTAINING FISH OR WALNUT OR THEIR COMBINATION ON INFLAMMATORY FACTORS AND LIPID INDICES IN OVERWEIGHT AND OBESE WOMEN: A RANDOMIZED CLINICAL TRIAL

Background and Aim: There are several reports regarding the beneficial effects of omega-3 fatty acids on inflammation and lipid profile. However, the different sources of these kinds of fat are not much studied. The aim of the present study was to compare the effects of walnut (plant omega-3 fatty acid) and salmon fish (marine omega-3 fatty acid) and their combination on inflammation and lipid profile among overweight and obese subjects.Methods: 99 overweight and obese women were on three weight reducing diets with fish (300 g/week), walnut (18 walnuts per week) or fish-walnut (150 g fish and 9 walnuts per week) for 12 weeks. Inflammatory markers and serum lipids were measured at baseline and the end of the study. ANCOVA test was used to evaluate the results.Results: The reduction in LDL (P=0.03), hs-CRP (P<0.01), TNF-α (P=0.01), IL-6 (P<0.01) and increase in HDL (P<0.01) was statistically higher in a diet containing fish and walnut compared with the fish group or walnut group. Also, a significant decrease was seen regarding TG in the fish group compared with other groups(P=0.07), although this difference was not significant. A marginally significant difference was seen regarding weight and waist in a diet containing fish and walnut compared with other groups.Conclusion: The combination of marine and plant omega-3 together is more effective on inflammatory markers and lipid profile than the isolated fish or walnut.

کلیدواژه ها:

fish ، walnut ، omega3 ، inflammation