Cod protein powder lowered serum nonesterified fatty acids and increased total bile acid concentrations in healthy, lean, physically active adults: a randomized double-blind study

  • Iselin Vildmyren
  • Alfred Halstensen
  • Åge Oterhals
  • Oddrun A. Gudbrandsen
Keywords: lipid metabolism; protein supplement; residuals; fish protein


Background: Fish fillet consumption is associated with beneficial health effects; however, little is known about whether consuming other parts of the fish such as head, backbone, skin, cut-offs, and entrails (collectively known as residuals) will provide comparable effects.

Objective: The aim of the study was to investigate if daily supplementation with cod residual protein powder would impact lipid metabolism in healthy adults.

Methods: Forty healthy, lean, physically active participants (18 women, 22 men) with normal body mass index consumed 8.1 g of proteins daily from cod residual protein powder (Cod-RP) or placebo (control) for 8 weeks.

Results: Cod residual protein powder supplementation lowered fasting serum nonesterified fatty acids and increased serum total bile acid concentrations significantly when compared with control supplementation. Fasting serum low-density lipoprotein cholesterol and apolipoprotein (Apo) B concentrations, as well as the total cholesterol:high-density lipoprotein (HDL) cholesterol and ApoB:ApoA1 ratios, were significantly decreased within the Cod-RP group, but these changes were not different from the control group. Fasting serum concentrations of triacylglycerol, total cholesterol, HDL cholesterol, and ApoA1 were not changed within or between groups.

Conclusion: Eight weeks of daily supplementation with 8.1 g Cod-RP seems to be sufficient to affect lipid metabolism in healthy, lean, physically active adults.


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How to Cite
Vildmyren I., Halstensen A., Oterhals Åge, & Gudbrandsen O. A. (2019). Cod protein powder lowered serum nonesterified fatty acids and increased total bile acid concentrations in healthy, lean, physically active adults: a randomized double-blind study. Food & Nutrition Research, 63.
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