Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101880

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

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引用次数: 0

Abstract

Background and Aims: Fish oil and krill oil are primary sources of Omega-3 polyunsaturated fatty acids (PUFAs), differing in their molecular forms and bioavailability. Understanding these differences can optimize their therapeutic use. This study aims to compare the bioavailability of Omega-3 PUFAs in fish oil and krill oil using a network meta-analysis approach. By evaluating various molecular forms and dosages, the study seeks to identify the most effective Omega-3 sources and dosing regimens to maximize health benefits.

Methods: The study adhered to the explanation of the PRISMA network meta-analysis 2015 (registered PROSPERO ID: CRD42024532536). The risk of bias was evaluated using the PEDro scale. This network meta-analysis incorporated data from studies published between 2003 and 2023, sourced from five databases: ClinicalTrials.gov, PubMed, Cochrane CENTRAL, the International Clinical Trials Registry Platform-World Health Organization, and Embase. Statistical analysis was conducted using advanced models in R software to ensure a rigorous evaluation of bioavailability.

Results: Out of 26 high-quality studies, findings reveal superior bioavailability of krill oil compared to fish oil. Specifically, fish oil above 3000 mg, in re-esterified triacylglycerol or ethyl ester formulations (100–2900 mg), and krill oil (100–1900 mg) significantly enhanced the Omega-3 index. At lower dosages (under 2000 mg), krill oil shows superior Omega-3 absorption compared to fish oil. Using fish oil ethyl ester at doses between 2000 and 2900 mg may be the most effective for reducing Tmax. However, this finding should be interpreted with caution due to high heterogeneity and limited statistical significance. The highest AUC values were observed in krill oil phospholipid/free fatty acid formulation. Emulsion forms of fish oil are more effective in increasing Cmax than other formulations. These results were supported by robust statistical evidence (Egger's test, p > 0.05), highlighting the effectiveness of specific formulations and doses in optimizing Omega-3 absorption.

Conclusion: The research highlights the importance of understanding the bioavailability of Omega-3 PUFAs from fish oil and krill oil. The findings suggest that low-dose krill oil and fish oil emulsions (under 2000 mg) are effective and potentially safer alternatives to high-dose fish oil, potentially minimizing the risk of adverse effects.

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鱼油和磷虾油中欧米加-3 多不饱和脂肪酸生物利用率的比较：网络元分析

背景和目的：鱼油和磷虾油是欧米加-3 多不饱和脂肪酸 (PUFA) 的主要来源，它们的分子形式和生物利用率各不相同。了解这些差异可优化它们的治疗用途。本研究旨在采用网络荟萃分析方法，比较鱼油和磷虾油中欧米加-3 多不饱和脂肪酸的生物利用率。通过评估各种分子形式和剂量，该研究旨在确定最有效的 Omega-3 来源和剂量方案，以最大限度地提高健康效益：该研究遵循了2015年PRISMA网络荟萃分析的解释（注册PROSPERO ID：CRD42024532536）。偏倚风险采用PEDro量表进行评估。该网络荟萃分析纳入了 2003 年至 2023 年间发表的研究数据，这些数据来自五个数据库：ClinicalTrials.gov, PubMed, Cochrane CENTRAL, the International Clinical Trials Registry Platform-World Health Organization 和 Embase。使用 R 软件中的高级模型进行了统计分析，以确保对生物利用度进行严格评估：结果：在 26 项高质量的研究中，发现磷虾油的生物利用率优于鱼油。具体来说，3000 毫克以上的鱼油（再酯化三酰甘油或乙酯配方（100-2900 毫克））和磷虾油（100-1900 毫克）可显著提高欧米伽-3 指数。与鱼油相比，磷虾油在较低剂量（2000 毫克以下）时的欧米伽-3 吸收率更高。使用剂量在 2000 至 2900 毫克之间的鱼油乙酯可能最能有效降低 Tmax。不过，由于异质性较高，统计意义有限，因此应谨慎解释这一发现。磷虾油磷脂/游离脂肪酸制剂的 AUC 值最高。与其他制剂相比，乳剂形式的鱼油能更有效地提高 Cmax。这些结果得到了强有力的统计证据（Egger 检验，p > 0.05）的支持，突出了特定配方和剂量在优化欧米加-3 吸收方面的有效性：这项研究强调了了解鱼油和磷虾油中欧米加-3 PUFA 生物利用率的重要性。研究结果表明，低剂量磷虾油和鱼油乳剂（2000 毫克以下）是替代高剂量鱼油的有效且更安全的选择，可将不良反应的风险降至最低。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.