According to a recent study, people with a family history of cardiovascular conditions should regularly consume foods rich in omega-3 to prevent risks.
- Omega-3 intake comes only from food.
- Oily fish contain very large quantities.
- According to a new Swedish study, people with a family history of cardiovascular conditions “have more to gain from eating more fatty fish than others”, to reduce their risks of developing cardiovascular disease.
Omega-3 fatty acids contribute to the proper functioning of the body by maintaining normal cholesterol levels and reducing the risk of high blood pressure. However, the body is not able to produce them. Omega-3s therefore come only from food. Oily fish such as sardines, salmon, herring or mackerel are excellent sources, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The benefits of omega-3 on cardiovascular health
Researchers at Karolinska Institutet in Stockholm, Sweden, recently suggested that omega-3 intake is very important for people with a family history of cardiovascular disease. “These pathologies are, to some extent, hereditary, but it has been difficult to identify the genes that control them. A strong hypothesis is that it is a combination of genetics and environment”said Karin Leander, author of the study and associate professor of epidemiology at the Institute of Environmental Medicine at Karolinska Institutet.
As part of this research published in the journal Traffic, scientists observed the effects of the interaction between family history and dietary intake of omega-3 in 40,000 people who did not suffer from any cardiovascular disease.
For the purposes of the study, EPA and DHA levels were measured in the volunteers. “The fact that measurements of fatty acids in blood and tissues are objective, unlike self-reported data on dietary habits, is an important advantage (…) We are the first to study the effect of combining family history and of fatty fish consumption using fatty acid measurements”said Karin Leande
Oily fish may protect patients with a family history of cardiovascular disease
Nearly 8,000 participants were affected by a cardiovascular pathology such as angina, stroke or heart attack during the follow-up period.
According to the results, people with a family history associated with low levels of omega-3 fatty acids were 40% more likely to suffer from cardiovascular disease. The risk was 25% for subjects who “only” had cardiovascular diseases present in their immediate family. “Study suggests that people with a family history of cardiovascular conditions have more to gain from eating more fatty fish than others“, noted the specialist.
