Volume 4, Issue 1 (Spring - Summer 2010[PERSIAN] 2010)                   mljgoums 2010, 4(1): 0-0 | Back to browse issues page

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Shargh S, Yeghaneh M A, Mohades S, Ayetollahi A A, Khalaj A, Khandan Del A. Evaluation of Cholesterol Panel Changes in Fish Consumers in the West. mljgoums. 2010; 4 (1)
URL: http://mlj.goums.ac.ir/article-1-7-en.html
1- FacultyMember of Dept of , shohrehshargh@gmail.com
Abstract:   (26105 Views)
Spring summer 2010, Vol.4, No.1 /72 Medical Laboratory Journal Evaluation of Cholesterol Panel Changes in Fish Consumers in the West of Mazandaran Province, Iran Abstract Bachground and objectives: Eating fish reduces low-density lipoprotein cholesterol (LDL-C) and increases high density lipoprotein cholesterol (HDLC). Because of different factors, such as physiological conditions and kind of fish consumption, the findings can be different. We decided to investigate the reducing effect of regular fish eating on plasma lipids and lipoproteins of different groups. Material and Methods: the Subjects were 50 clients (control group) with normal Lipid and 50 ones with high Lipid (case group). The subjects, with different sex and age, were asked about smocking, heart disease and diabetes. Fast blood samples were collected and analyzed for total cholesterol (TC), low and high density lipoprotein cholesterol (LDL-C, HDL-C and VLDL), TG, HDLC, apolipoprotein A and B. Results: The data shows a significant difference in cholesterol, LDL, apoA and VLDL levels in moderate and high consumers. (P<0.005). In subjects with high LDL, the kind of fish consumption was stir- fried (0.96%) and grilled and boiled (7.4%). The Subjects with high-fish consumption is 32.2% for normal LDL Level and Just 1.1% for ab normal Level. There is no significant effect on HDL and apoB levels due to fish intake in any dosage. The relation is seen between abnormal lipid and rare fish consumption. Conclusion: Present study shows the reducing effect of fish consumption on cholesterol level and LDL-C. More studies are needed to be conducted to evaluate the type of faty acids in fishes. . Key words: Fish, dietary, cholesterol panel. Shargh SH FacultyMember of Dept of Laboratory Sciences, Islamic Azad University, Chaloos Branch Yeghaneh MA FacultyMember of Dept of Laboratory Sciences, Islamic Azad University, Chaloos Branch Mohades SM (PhD) Assistant Professor of Health Faculty, Tabriz University of Medical Sciences Ayetollahi AA (MD) FacultyMember of Dept of Lab Sciences, Paramedical Faculty, Golestan University of Medical Sciences Khalaj E (BSc) Daghigh Clinical Laboratory Khandan Del A Laboratory Technician, Islamic Azad university,Chaloos Braneh Corresponding: Shargh, SH Email:shohrehshargh@gmail.com

Received: 2011/08/3 | Accepted: 2014/01/12 | Published: 2014/01/12 | ePublished: 2014/01/12

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