Omega-3 Fatty Acids and Heart Health

Studies show that populations who eat fish versus those who do not, have a reduced death rate from cardiovascular disease. Experimental studies have shown that Omega-3 fatty acids affect the function of cells involved in atherothrombosis in numerous ways, including the modification of eicosanoid products in the cyclooxygenase and lipoxygenase pathways, the reduced synthesis of cytokines and platelet-derived growth factor, and alterations of leukocyte and endothelial cell properties. Intervention studies in patients with restenosis, myocardial infarction, and cardiac arrhythmias with Omega-3 fatty acid supplementation have been addressed in several clinical studies.

The ingestion of Omega-3 fatty acids following one episode of myocardial infarction appears to decrease the rate of cardiac death. These effects of Omega-3 fatty acids appear to be due to their antiarrhythmic properties. In fact, fish oil has been shown to reduce ventricular arrhythmias and to be more beneficial than currently used pharmacological agents. The dose, duration, and mechanisms involved in the prevention and management of cardiovascular disease following Omega-3 fatty acid ingestion or supplementation need to be investigated by double blind controlled clinical trials.

Reference:
Simopoulos AP; Omega-3 fatty acids in the prevention-management of cardiovascular disease. Can J Physiol Pharmacol o Volume 75 o Issue 3. Auth. Addr.: Center for Genetics, Nutrition and Health, Washington, DC 20009, USA.

Researchers at the Veterans Affairs Medical Center report that docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), a primary component of fish oil, provide significant protection against the development of coronary heart disease (CHD). Their study involved over 6,000 middle-aged men who had samples of their blood taken between 1973 and 1976. During the next seven years, 94 of these men had a heart attack or died suddenly due to heart disease. The 94 men were matched with 94 healthy men and the fatty acid profile of their blood samples compared. The researchers found that the 94 men with heart disease tended to have a higher serum level of the saturated fatty acid palmitic acid and conclude that a high level of this acid increases the risk of CHD by 68 percent. Palmitic acid is the main saturated fatty acid in most diets. This acid is known to cause an increase in both total cholesterol and low-density cholesterol levels; the researchers, however, found that the detrimental effect of a high intake of palmitic acid persisted even after allowing for its cholesterol- increasing effect. The researchers also determined that men with a higher blood level of the Omega-3 unsaturated fatty acids, docosapentaenoic acid and docosahexaenoic acid had an almost 50 percent lower risk of developing heart disease than did men with lower levels. The researchers also found that men with CHD tended to have a higher serum level of Omega-6 fatty acids derived from linoleic acid, but were unable to confirm previous reports that these acids are linked to an increased risk of CHD.

Reference:
Simon, Joel A., et al. Serum fatty acids and the risk of coronary heart disease. American Journal of Epidemiology, Vol. 142, No. 5, September 1, 1995, pp. 469-76.

*These statements have not been evaluated by the Food and Drug Administration.

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