Dietary fish oil and blood lipids

William S. Harris

Research output: Contribution to journalShort surveypeer-review

38 Scopus citations


Triglyceride lowering is the most consistent effect of fish oils, having been observed in Greenland Eskimos and subsequently in controlled clinical trials. Although total cholesterol levels are not altered, LDL levels may rise, especially in hypertriglyceridemic patients. The persistence of the hypotriglyceridemic effect has been documented in two recent trials following large numbers of patients for 6-9 months. These studies also provided evidence that the LDL raising effect may not persist. The safety of fish oils was also supported in these studies because problems with excessive bleeding and worsening glycemic control did not materialize. However, in one of these studies fish oils proved ineffective in slowing the rate of restenosis after coronary angioplasty.

Original languageEnglish (US)
Pages (from-to)3-7
Number of pages5
JournalCurrent opinion in lipidology
Issue number1
StatePublished - 1996
Externally publishedYes

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Molecular Biology
  • Genetics
  • Nutrition and Dietetics
  • Cardiology and Cardiovascular Medicine
  • Cell Biology


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