The Impact of Dietary Fish Oil on the Development of Atherosclerosis in the ApoE*3 Leiden Mouse Model

Abstract

Background: Omega-3 polyunsaturated fatty acids have been widely recommended for protection against cardiovascular disease due to their beneficial probertites, such as regulating lipid and glucose metabolism as well as improving anti-inflammatory and anticoagulant functions. Atherosclerosis is one of the major contributing causes of cardiovascular disease, resulting in a great number of deaths worldwide. In order to reduce the number of mortalities, there has been some controversy about using dietary fish oils as a protective means against the development of atherosclerosis. Aim: This research project will statistically analyse the findings of a previous experiment performed on the ApoE*3-Leiden mouse model with the aim of investigating the impact of using dietary fish oils on the development of atherosclerosis. Methodology: The study mice were divided into four experimental dietary groups who were fed a specific diet as follows: beef diet, rapeseed oil diet, low fish oil diet, and high fish oil diet. Statistical analysis was performed on the obtained data on food intake and weight gain, total and liver lipid profile, fatty acids composition of the adipose tissue and liver, and the extent of atherosclerosis developed in the experimental mice of each dietary group. Results: There was a significant increase in rates of atherosclerosis in the high fish oil group compared with the low fish oil and rapeseed oil groups. This was accompanied by a significant increase in the concentration of saturated fatty acids within the liver and adipose tissue. Conclusion: The high intake of dietary fish oils did not provide a protective measure against the development of atherosclerosis. The increased rate of atherosclerosis that was observed could be related to liver steatosis and lipid peroxidation, which are associated with an increased concentration of dietary fish oils, especially DHA and EPA, found within the liver and adipose tissues. Further studies and research investigating the influence of dietary fish oils on atherosclerosis using different doses, as well as different dietary food compositions, are required to determine their safety and efficacy in the long term.