Comparing the Cardiovascular Risk-Reducing Effects of Polyunsaturated Fatty Acids in Fish Oil and Krill Oil: A Network Meta-Analysis

Thi-Phuong-Thao Pham; Thi-Thuy-Duong Le; Phuc-Thao-Nguyen Cao; Van-Thao-Nguyen Ho; Thi-Mai-Hoa Vu; Thi-Hoai-Thu Le; Huynh-Thien-Xuan Pham; Okti Ratna Mafruhah; Thi-Thuy-Linh Pham; Min-Tsang Hsieh; Hai-Anh Ha; Thi-Van Hoang

doi:10.20944/preprints202405.0128.v1

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preprints.org > medicine and pharmacology > dietetics and nutrition > doi: 10.20944/preprints202405.0128.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Comparing the Cardiovascular Risk-Reducing Effects of Polyunsaturated Fatty Acids in Fish Oil and Krill Oil: A Network Meta-Analysis

Huynh-Thien-Xuan Pham

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Version 1 : Received: 1 May 2024 / Approved: 2 May 2024 / Online: 2 May 2024 (10:03:55 CEST)

A peer-reviewed article of this Preprint also exists.

Pham, T.-P.-T.; Hoang, T.-V.; Le, T.-T.-D.; Cao, P.-T.-N.; Ho, V.-T.-N.; Vu, T.-M.-H.; Le, T.-H.-T.; Pham, H.-T.-X.; Ratna Mafruhah, O.; Pham, T.-T.-L.; et al. Comparing the Cardiovascular Risk-Reducing Effects of Polyunsaturated Fatty Acids in Fish Oil and Krill Oil: A Network Meta-Analysis. Journal of Functional Foods 2024, 120, 106379, doi:10.1016/j.jff.2024.106379. Pham, T.-P.-T.; Hoang, T.-V.; Le, T.-T.-D.; Cao, P.-T.-N.; Ho, V.-T.-N.; Vu, T.-M.-H.; Le, T.-H.-T.; Pham, H.-T.-X.; Ratna Mafruhah, O.; Pham, T.-T.-L.; et al. Comparing the Cardiovascular Risk-Reducing Effects of Polyunsaturated Fatty Acids in Fish Oil and Krill Oil: A Network Meta-Analysis. Journal of Functional Foods 2024, 120, 106379, doi:10.1016/j.jff.2024.106379.

Abstract

The study aimed to compare the cardiovascular benefits of Omega-3 Polyunsaturated Fatty Acids from fish oil versus krill oil in different forms and dosages. Following PRISMA 2015, data analysis with R software, and databases were searched from 1993 to 2023, (ID PROSPERO: CRD42024502338). Sixty high-quality studies were analyzed, covering various forms of fish oil and krill oil at different dosages (fish oil (ethyl ester-EE, triglyceride-TG, re-esterified triglycerides-rTG, capsules, emulsion-EM); krill oil (phospholipid/free fatty acid-PL/FFA, high concentration phospholipid-HPL, low concentration phospholipid-LPL)). Meta-analysis revealed that krill oil with phospholipid/free fatty acid at doses 2000-2900 mg effectively lowered triglycerides, while fish oil in ethyl ester form at doses above 3000 mg significantly reduced total cholesterol. Fish oil in triglyceride form at doses 2000-2900 mg and other variations positively impacted HDL-C levels. Fish oil in EE form above 3000 mg and triglyceride form below 2000 mg notably reduced LDL-C. However, there was limited effectiveness observed for other interventions. Analysis for LDL-C exhibited publication bias, while other parameters demonstrated reliability (Egger's test). In conclusion, krill oil - PL/FFA, Fish oil - EE above 3000 mg, Fish oil - TG 2000-3000 mg, and fish oil - rTAG 300-1900 mg effectively in reducing heart risk patients.

Keywords

Cardiovascular Disease; Omega-3 Polyunsaturated Fatty Acids; Fish Oil; Krill Oil; Triglycerides; Cholesterols.

Subject

Medicine and Pharmacology, Dietetics and Nutrition

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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