HIV Infection: Omega-3s Reduce Triglycerides and Increase Good Cholesterol
Healthy Diet with Omega-3 Helps HIV Patients on Antiretroviral Therapy Improve Lipid and Inflammation Levels
A healthy diet enriched with Omega-3 and low in saturated fats and total fats can help patients undergoing antiretroviral therapy (HIV treatment) reduce triglyceride and inflammation levels while increasing “good” cholesterol. This emerges from a study conducted by the School of Medicine at Tufts University (Boston, USA) and published in the American Journal of Clinical Nutrition1. Supplementing with Omega-3 could be a valuable alternative to adding more medications to a treatment regimen already burdened by multiple drugs.
HIV, Triglycerides, and Cholesterol
Patients living with HIV typically have elevated blood triglyceride levels and low levels of so-called “good” cholesterol. While antiretroviral therapy effectively controls the virus, it does not improve lipid profiles. It is essential to find ways to normalize blood lipid levels to reduce health risks. Since HIV patients already take potent medications, avoiding additional drugs that may cause harmful interactions is preferable.
Why Omega-3 Are Useful in HIV Infection
Omega-3 fatty acids can effectively control blood triglyceride levels. Unlike drugs, they are nutrients without side effects. Previous studies also suggested Omega-3 reduce triglycerides in HIV patients. Specifically, doses between 2 and 6 grams daily can lower triglycerides by 15–25% even in those receiving antiretroviral therapy.
Omega-3 Effectiveness Confirmed in Study
This efficacy was confirmed in research published in the American Journal of Clinical Nutrition. Fifty-four individuals on antiretroviral therapy received 6 grams of Omega-3 daily for 13 weeks, while a control group received a placebo.
- After 3 weeks, triglyceride levels in the Omega-3 group decreased from 180 mg/dL to 114 mg/dL.
- After an additional 10 weeks, triglycerides further decreased to 110 mg/dL.
- In contrast, placebo recipients’ triglyceride levels rose from about 175 mg/dL to 183 mg/dL and 205 mg/dL at 3 and 13 weeks, respectively.
Simultaneously, total cholesterol in the Omega-3 group dropped from 208 mg/dL to 186 mg/dL after 3 weeks, alongside an increase in “good” cholesterol by the end of the 13-week trial. Additionally, Omega-3 intake reduced inflammation, evidenced by decreased arachidonic acid levels only in those who received the nutrients.
Source
1. Woods MN, Wanke CA, Ling PR, Hendricks KM, Tang AM, Knox TA, Andersson CE, Dong KR, Skinner SC, Bistrian BR, “Effect of a dietary intervention and n-3 fatty acid supplementation on measures of serum lipid and insulin sensitivity in persons with HIV”, Am J Clin Nutr. 2009 Dec;90(6):1566-78. Epub 2009 Oct 21.
