The present study describes a clinical trial in which Spanish patients suffering from
peripheral vascular disease (Fontaine stage II) were given specific
lipid supplements. Designed as a longitudinal intervention study, patients were provided with
olive oil for 3 months, followed by a 3 month wash-out period, then supplemented with a combination of
fish oil and
olive oil for the final 3 months. Changes in plasma and
lipoprotein fatty acid composition and susceptibility of
LDL to in vitro oxidation were examined. Furthermore,
lipid-supplement-induced changes in
LDL properties were measured as relative electrophoretic mobility and macrophage uptake. In addition, thirteen patients not provided with
olive oil and
fish oil were included as a control group and twenty healthy age-matched individuals were used as a reference group. A complete clinical study and a nutritional survey concerning food habits and lifestyle were performed every 3 months. Yao indices and claudicometry did not change significantly with dietary intervention although changes in plasma
lipid composition suggested an improvement in the condition of the patients. The intake of the
fish-oil supplement resulted in significantly increased plasma levels of
eicosapentaenoic acid (20:5n-3) and
docosahexaenoic acid (22:6n-3) in comparison with baseline concentrations,
olive-oil and control groups.
Fish-oil consumption significantly decreased plasma
triacylglycerol levels compared with the
olive-oil period, control and reference groups. The susceptibility of
LDL to Cu-mediated oxidation was lower in the patients consuming
olive oil and the
fish-oil supplement than in the control group, and the uptake of
LDL by macrophages was significantly lower in the group supplemented with
fish oil. In conclusion, consumption of
olive oil together with a dietary supplement of
fish oil may be useful in the nutritional management of patients suffering from
peripheral vascular disease in terms of increasing plasma n-3 long-chain
polyunsaturated fatty acids and decreasing susceptibility of
LDL to oxidation.