Mahdi Sepidarkish1, Mojgan Morvaridzadeh2, Maryam Akbari-Fakhrabadi3, Amir Almasi-Hashiani4, Mahroo Rezaeinejad5, Javad Heshmati6. 1. Department of Biostatistics and Epidemiology, Babol University of Medical Sciences, Babol, Iran. 2. Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran. 3. Department of Nutrition, School of Public Health, International Campus, Iran University of Medical Sciences, Iran. 4. Department of Epidemiology, School of Health, Arak University of Medical Sciences, Arak, Iran. 5. Department of Obstetrics and Gynecology, Imam Khomeini Hospital, Tehran University of Medical Sciences, Tehran, Iran. 6. Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran. Electronic address: Javad.Heshmati@gmail.com.
Abstract
BACKGROUND: Dyslipidemia is linked to chronic inflammation, which in return leads to a set of chronic disorders. Omega-3 fatty acids have been reported to reduce inflammation. Furthermore, Vitamin E is a fat-soluble vitamin which has antioxidant and anti-inflammatory effects. Vitamin E and omega-3 fatty acids co-supplementations may be more effective than the single supplementation in control dyslipidemia. Therefore, we designed and conducted the current systematic review and meta-analysis to investigate the effect of co-supplementation of vitamin E and omega-3 fatty acids on the lipid profile. METHODS: A comprehensive search for studies published between January 1990 and July 2018 was performed. The initial search extracted 3015 potentially relevant articles. After studying these publications, 9 RCTs were potentially eligible and retrieved in full text. RESULTS: The meta-analysis indicate that on total cholesterol, HDL, LDL and triglyceride individually did not show any significant difference between intervention and control groups, but vitamin E an omega-3 fatty acids co-supplementations significantly reduce VLDL levels. CONCLUSIONS: Based on the available evidence, omega-3 fatty acid and vitamin E co-supplementation can reduce VLDL, although its effect on other lipid profile parameters requires more well-designed studies.
BACKGROUND:Dyslipidemia is linked to chronic inflammation, which in return leads to a set of chronic disorders. Omega-3 fatty acids have been reported to reduce inflammation. Furthermore, Vitamin E is a fat-soluble vitamin which has antioxidant and anti-inflammatory effects. Vitamin E and omega-3 fatty acids co-supplementations may be more effective than the single supplementation in control dyslipidemia. Therefore, we designed and conducted the current systematic review and meta-analysis to investigate the effect of co-supplementation of vitamin E and omega-3 fatty acids on the lipid profile. METHODS: A comprehensive search for studies published between January 1990 and July 2018 was performed. The initial search extracted 3015 potentially relevant articles. After studying these publications, 9 RCTs were potentially eligible and retrieved in full text. RESULTS: The meta-analysis indicate that on total cholesterol, HDL, LDL and triglyceride individually did not show any significant difference between intervention and control groups, but vitamin E an omega-3 fatty acids co-supplementations significantly reduce VLDL levels. CONCLUSIONS: Based on the available evidence, omega-3 fatty acid and vitamin E co-supplementation can reduce VLDL, although its effect on other lipid profile parameters requires more well-designed studies.
Authors: Jung Min Cho; Jisuk Chae; Sa Rang Jeong; Min Jung Moon; Ki-Chan Ha; Sunoh Kim; Jong Ho Lee Journal: Lipids Health Dis Date: 2020-07-09 Impact factor: 3.876
Authors: Laila Naif Al-Harbi; Subash-Babu Pandurangan; Alhanouf Mohammed Al-Dossari; Ghalia Shamlan; Ahmad Mohammad Salamatullah; Ali A Alshatwi; Amna Abdullah Alotiby Journal: Genes (Basel) Date: 2021-08-31 Impact factor: 4.096