Essential Fatty Acids Reduce the Risk of Myocardial Infarction

Source: January 2003 issue of The American Journal of Clinical Nutrition (77, 1:37-42, 2003) (www.ajcn.org)

GUELPH, Canada--A combination of gamma-linolenic acid (GLA) with the omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was found to improve blood lipid and fatty acid profiles in healthy women, thereby reducing the risk of myocardial infarction, according to researchers from the University of Guelph. Their study was published in the January 2003 issue of The American Journal of Clinical Nutrition (77, 1:37-42, 2003).

The researchers' objective was to determine the effects of different levels of GLA combined with a constant intake of EPA/DHA. For 28 days, the 31 women were assigned to one of three treatment groups, all of which received 4 g/d of EPA/DHA, or EPA/DHA alone (control). The groups received 1 g/d of GLA (4:1), 2 g/d of GLA (4:2) or 4 g/d of GLA (4:4). The researchers measured each of the women's plasma lipids and fatty acids of serum phospholipids at baseline and at the study's conclusion.

In the control, 4:1 and 4:2 groups, plasma triacylglycerol concentrations were significantly lower on day 28 than at baseline, and the women in the 4:2 group exhibited an 11.3-percent reduction in LDL (low-density lipoprotein or "bad") cholesterol concentrations. As for serum phospholipids, the 4:2 and 4:4 groups exhibited an increase in dihomo-gamma-linolenic acid, for which GLA is a precursor, and all groups exhibited an increase in total omega-3 fatty acids. Based on these positive changes in blood lipid and fatty acid profiles, researchers concluded the women in the 4:2 group had an estimated 43-percent reduction in their 10-year risk of myocardial infarction.

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

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