Duodenal administered seal oil for patients with subjective food hypersensitivity: an explorative open pilot study

Figures & data

Table 1 Fatty acid profile (g/100 g), vitamins A and E and thiobarbituric acid reactive substances in seal oil

Analyte	Seal oil
14:0	4.5
16:0	8.0
18:0	1.2
∑ saturated	14.2
16:1n-7	14
18:1n-11	3.2
18:1n-9	14.9
18:1n-7	3.8
20:1n-11	1.6
20:1n-9	7.7
22:1n-11	1.8
∑ monoenes	48.9
18:2n-6	1.5
20:4n-6	0.6
∑n-6	2.2
18:3n-3	0.6
18:4n-3	1.6
20:4n-3	0.5
20:5n-3	7.9
22:5n-3	3.7
22:6n-3	8.6
∑n-3	23.9
n-6/n-3	0.1
∑ vitamin A	0.3 mg/100 g
α-Tocopherol	4.5 mg/100 g
TBARS	3.6 nmol/g w/w

Note: Values are means of two analytical replicates.

Abbreviations: Monoenes, monounsaturated fatty acids; Sum vitamin A, sum retinol (13-, 11-, 9-cis and all-trans retinol, ie, A₁), and 3,4 didehydroall-trans retinol A₂); TBARS, thiobarbituric acid reactive substances; w/w, wet weight.

Table 2 Food items suspected by patients to cause food hypersensitivity

Food items	Number of patients	Percentage
Milk	16	62
Fruit1	12	46
Raw vegetables	9	35
Orange juice	9	35
Whole grain bread	7	27
Egg	7	27
Berries2	5	19
Alcohol	5	19
Gluten	5	19
Fried food	5	19
Spices	4	15
Coffee	4	15

Notes:

1 Most reported: citrus fruits, apple, kiwi, and pear;

2 Most reported: strawberry, all types.

Figure 1 Total sum score for SHC in patients with self-reported food hypersensitivity (n = 26), measured before and after seal oil treatment, and 1 month posttreatment. Individual values are displayed, and P values are indicated.

Table 3 SHC : Mean score ± SEM for total sum and subscales before seal oil, 10 days after seal oil, and 1 month posttreatment with seal oil

Subscales	Before seal oil	After 10 days of seal oil	One month posttreatment	Before versus 10 days	Before versus 1 month
Total sum	24.3 ± 2.2	17.4 ± 1.9	20.1 ± 2.0	P < 0.01	P < 0.01
Musculoskeletal pain	7.1 ± 0.9	4.6 ± 0.7	6.3 ± 0.9	P < 0.01	n.s
Pseudoneurology	5.6 ± 0.6	3.5 ± 0.5	3.9 ± 0.6	P < 0.01	P < 0.05
Gastrointestinal complaints	6.9 ± 0.6	6.1 ± 0.8	5.0 ± 0.6	n.s	P < 0.01
Allergies	3.7 ± 0.7	3.4 ± 0.8	2.5 ± 0.5	n.s	P < 0.05
Flu	1.5 ± 0.3	0.8 ± 0.2	1.5 ± 0.4	P = 0.05	n.s

Table 4 Number (percentage) of individuals with complaints for each item of the SHC inventory before seal oil, 10 days after seal oil, and 1 month posttreatment with seal oil

	Before seal oil	After 10 days of seal oil	One month posttreatment
Musculoskeletal pain
Headache	21 (81)	16 (62)	18 (69)
Neck pain	19 (73)	10 (38)	16 (62)
Upper back pain	12 (46)	6 (23)	9 (35)
Lower back pain	18 (69)	15 (58)	18 (69)
Arm pain	10 (38)	10 (38)	11 (42)
Shoulder pain	14 (54)	7 (27)	15 (58)
Migraine	6 (23)	4 (15)	9 (35)
Leg pain during physical work	13 (50)	9 (35)	12 (46)
Pseudoneurology
Extra heartbeats	8 (31)	6 (23)	8 (31)
Heat flushes	10 (38)	8 (31)	5 (19)
Sleep problems	15 (58)	14 (54)	12 (46)
Tiredness	24 (92)	23 (88)	22 (85)
Anxiety	17 (65)	9 (35)	9 (35)
Sadness/depression	5 (19)	4 (15)	5 (19)
Dizziness	6 (23)	8 (31)	8 (31)
Gastrointestinal problems
Heartburn	12 (46)	10 (38)	10 (38)
Stomach discomfort	12 (46)	11 (42)	12 (46)
Gastritis, ulcer	3 (12)	3 (12)	1 (4)
Stomach pain	21 (81)	20 (77)	17 (65)
Gas discomfort	22 (85)	23 (88)	22 (85)
Diarrhea	24 (92)	14 (54)	18 (69)
Constipation	9 (35)	12 (46)	8 (31)
Allergies
Allergy	10 (38)	8 (31)	6 (23)
Breathing difficulties	13 (50)	8 (31)	10 (38)
Eczema	10 (38)	9 (35)	8 (31)
Asthma	16 (62)	11 (42)	10 (38)
Chest pain	11 (42)	9 (35)	9 (35)
Flu
Cold/flu	12 (46)	12 (46)	11 (42)
Coughing	12 (46)	10 (38)	10 (38)

Figure 2 Total sum score for SF-NDI in patients with self-reported food hypersensitivity (n = 26), measured before and after seal oil treatment, and 1 month posttreatment. Individual values are displayed, and P values are indicated.

Table 5 QoL on SF-NDI: Mean score ± SEM for total sum and subscales before seal oil, 10 days after seal oil, and 1 month posttreatment with seal oil

Subscales	Before seal oil	After 10 days of seal oil	One month posttreatment	Before versus 10 days	Before versus 1 month
Total sum	28.0 ± 1.2	19.5 ± 1.3	19.9 ± 1.3	P < 0.01	P < 0.01
Tension	5.9 ± 0.3	4.2 ± 0.4	4.0 ± 0.3	P < 0.05	P < 0.01
Interference with daily activity	5.4 ± 0.4	4.1 ± 0.3	3.5 ± 0.3	P < 0.01	P < 0.01
Eating/drinking	7.1 ± 0.4	4.5 ± 0.3	5.0 ± 0.4	P < 0.01	P < 0.01
Knowledge/control	4.7 ± 0.3	3.3 ± 0.2	3.1 ± 0.2	P < 0.01	P < 0.01
Work/study	5.1 ± 0.4	4.0 ± 0.4	3.5 ± 0.3	P < 0.05	P < 0.01

Note: P values are indicated.

Figure 3 Total sum score for GSRS A) and UESS B) in patients with self-reported food hypersensitivity (n = 26), measured before and after seal oil treatment, and 1 month posttreatment. Individual values are displayed and P values are indicated.

Table 6 Mean score (±SEM) for subscales in GSRS and UESS before seal oil, 10 days after seal oil, and 1 month posttreatment with seal oil

Subscales	Before seal oil	After 10 days of seal oil	One month posttreatment	Before versus 10 days	Before versus 1 month
GSRS (Likert scale 1–7)
Abdominal pain syndrome	8.2 ± 0.6	6.5 ± 0.7	6.2 ± 0.8	P < 0.05	P < 0.05
Reflux syndrome	2.2 ± 0.4	1.9 ± 0.5	1.4 ± 0.4	n.s	n.s
Indigestion	10.4 ± 1.1	7.8 ± 0.9	8.0 ± 0.9	P < 0.05	n.s
Diarrhea	8.6 ± 0.7	5.0 ± 0.8	5.9 ± 0.9	P < 0.01	P < 0.01
Constipation	4.3 ± 0.8	4.0 ± 0.8	3.9 ± 0.9	n.s	n.s
UESS (100 mm VAS)
Abdominal discomfort	12.3 ± 1.2	9.4 ± 1.3	9.7 ± 1.5	P < 0.05	n.s
Reflux discomfort	3.2 ± 0.7	2.0 ± 0.6	2.5 ± 0.6	n.s	n.s
Intestinal discomfort	9.9 ± 1.0	5.9 ± 1.0	6.4 ± 1.0	P < 0.01	P < 0.01
Sleep dysfunction	13.5 ± 1.2	7.4 ± 1.0	7.3 ± 1.0	P < 0.01	P < 0.01

Note: P values are indicated.

Abbreviation: VAS, visual analog scale.