鲑鱼油对人体的食用安全性及辅助降血脂作用研究

摘要

Objective To estimate the edible safety and hypolipidemic effect of salmon oil. Methods One hundred and twenty volunteers were randomly divided into test group and control group according to the total cholesterol (TC) levels in serum. Volunteers from test group were given salmon oil orally for 60 days and the others from control group were given placebos. At the end of experiment, physiologic and biochemical indexes of all volunteers, including TC, triglyceride(TG), high density lipoprotein-cholesterin(HDL-C) and low density lipoprotein-cholesterin(LDL-C) level were examined. Results After given salmon oil, the TC, TG and LDL-C level of test group volunteers decreased significantly(P<0.01) compared with those at beginning and were significantly(P<0.01) lower than those from control group. There were no significant changes in HDL-C, liver and kidney function and other safety indexes during the experiment period. Conclusion Salmon oil is a safety food and has hypolipidemic effect on human.%目的评价鲑鱼油的食用安全性及其辅助降血脂作用。方法选120名高血脂志愿者，按血脂水平随机分为试验组和对照组，试验组每日服用鲑鱼油胶囊，对照组服安慰剂，服食期为60天。在服食期开始前与结束后检测志愿者体内的血清总胆固醇（TC）、甘油三酯（TG）、低密度脂蛋白胆固醇（LDL-C）和高密度脂蛋白胆固醇（HDL-C）水平以及肝肾功能等各项安全性指标。结果试验组人群服用鲑鱼油后，TC、TG和LDL-C水平显著降低，与服用前比较差异有统计学意义（P＜0.01），与对照组比较差异亦有统计学意义（P＜0.01）。两组人群的HDL-C水平未见明显改变，肝肾功能及其它安全性指标均未见异常。结论鲑鱼油具有辅助降低血脂的作用，且对人体健康无损害。