Possible Interaction: Fish Oils and Vitamin E

“Plasma α-tocopherol concentrations were increased significantly in both groups postsupplementation FO (P=0.018) and FOF (P=0.003) compared with baseline and washout values.”

“Both supplements decreased the rate of LDL oxidation, and fish oil supplementation with vitamin E delayed oxidation.”

“Plasma levels of (n-3) fatty acids were significantly higher after fish oil supplementation; alpha-tocopherol concentration of plasma was significantly higher at each level of supplementation compared with the level without supplementation.”

“Treatment with fish oil resulted in elevation of TBARS (P < 0.001) and reduction of vitamin E (P < 0.01) compared with baseline and olive oil treatment.”

“Fish oil also tended to decrease the lagtime before onset of oxidation, but this effect was counteracted by vitamin E. We conclude that fish oil supplementation increases the oxidizability of LDL in vitro, and vitamin E increases its oxidation resistance.”

“The addition of vitamin E may be important in overcoming the potentially deleterious oxidant effect of fish oil.”

“ Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil.”

“ Vitamin E has a demonstrable critical role in long-chain n−3 PUFA interactions with immune functions, often reversing the effects of fish oil.”

“Consumption of FO may increase requirement for vitamin E , especially under conditions where oxidative stress is increased.”

“Supplementation of the fish oil diets with antioxidants ( vitamin E + TBHQ) significantly reduced the level of tumor peroxidation products and significantly increased tumor volume (P less than 0.05).”