Habitual fish intake is associated with decreased LDL susceptibility to ex vivo oxidation

A sample of 101 free-living individuals eating their habitual diets had fish consumptions ranging from less than one serving per week to over five servings per week. Statistically significant positive correlations were found between the amounts of EPA (20:5), DHA (22:6), and total n-3 PUFA ingested with the diet and their amounts in serum and in the phospholipid and cholesterol ester fractions of isolated LDL. No statistically significant correlations were observed between the intake and the serum or LDL amounts of any other FA [total n-6 PUFA, linoleic acid (18:2), arachidonic acid (20:4), monounsaturated FA, or saturated FA)]. The increase in serum n-3 PUFA did not affect the Trolox-equivalent antioxidant capacity of serum (1.18 +/- 0.17 mmol/L). When isolated LDL were subjected to Cu2+-induced ex vivo oxidation, a statistically significant but negative correlation was found between intake of n-3 PUFA and the rate of appearance of conjugated dienes as well as with the total amount of conjugated dienes. In contrast, intake of n-6 PUFA showed a significant and positive correlation with these two oxidation parameters. The observed results suggest that 22:6 but not 20:5 could have a possible protective effect, whereas perhaps 20:4 and 18:2 could have a prooxidant effect.