BOTH FISH-OIL END OLIVE OIL LOWERED PLASMA-FIBRINOGEN IN WOMEN WITH HIGH BASE-LINE FIBRINOGEN LEVELS

This double-blind, cross-over study with olive oil as placebo, examine d the effect of a daily dosage of 6 g fish oil on cardiovascular risk markers of 20 healthy young volunteers (10 men, 10 women). Serum lipid s and lipoproteins, and plasma coagulation and fibrinolytic enzymes, i ncluding fibrinogen concentrations and plasminogen activator inhibitor -1 (PAI-1) activity were measured at baseline and after 6-week supplem entation of either fish or olive oil. The results showed that fish oil had an independent lowering effect on triglycerides and coagulation f actors Vc and We. Both fish and olive oil significantly raised PAI-1 l evels and lowered plasma factor Xc and fibrinogen levels in the women, who had higher initial levels than the men. Mean Fibrinogen levels of the women were lowered from 3.23 +/- 0.98 to 2.64 +/- 0.55 g/l and fr om 3.19 +/- 0.72 to 2.66 +/- 0.49 gn by fish and olive oil respectivel y. This study raises the question whether a particular fatty acid or g roup of fatty acids, or another constituent of the oil such as vitamin E may be responsible for the fibrinogen lowering effect.