April 19, 2002 – The virtues of omega-3 fatty acids continue to surprise the scientific community. Three studies have in fact just confirmed their cardioprotective effect.
The first study, published in the New England Journal of Medicine, followed 278 men with no history of cardiovascular disease for 17 years. The researchers found that the number of sudden deaths was inversely related to the blood level of omega-3 fatty acids. People with the lowest omega-3 concentration saw their risk of sudden death increase five-fold.1
The epidemiological study published in the Journal of the American Medical Association found a link between fish consumption in 84,688 women and death from coronary heart disease (fatty build-up on artery walls). After 16 years of follow-up, the researchers came to the conclusion that women who regularly eat fish (one to four times a week) see their risk of dying from this type of disease decrease by 30%.2 This is the first study to see this cardioprotective effect in women, as others have already reported that omega-3 consumption decreases the risk of coronary heart disease in men.
The third study, published in Circulation, the journal of the American Heart Association, focused on fish oil supplements. The 11,323 participants, all of whom were heart attack survivors, were followed for one year. They were divided into four groups and received either omega-3 supplements (1000 mg / day), vitamin E, or both, or a placebo. By the third month, the total mortality of the omega-3 group began to drop significantly. By the fourth month, the reduction in the risk of sudden death was established. Similar effects were seen for deaths from cardiovascular, heart and coronary disease, but after six to eight months.3
The mode of action of omega-3s is not completely understood, but it seems that they act mainly at the level of the regulation of the heartbeat and, to a lesser extent, on the formation of plaque in the arteries.
These three studies solidify the reputation of omega-3s, but not yet enough to prompt US medical authorities to recommend taking fish oil supplements. However, regular consumption of fish is one of the basic dietary recommendations. The richest in omega-3s are, in decreasing order, mackerel, herring, salmon (red and pink), sardines, white tuna and rainbow trout.4
Élisabeth Mercader – PasseportSanté.net
According to InteliHealth, April 10, 2002
1. Albert CM, Campos H, Stampfer MJ, Ridker PM, Manson JE, Willett WC, Ma J. Blood levels of long-chain n-3 fatty acids and the risk of sudden death. N Engl J Med. 2002 Apr 11; 346 (15): 1102-3.
2. Hu FB, Bronner L., Willett WC, Stampfer MJ, Rexrode KM, Albert CM, Hunter D, Manson JE. Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women. JAMA. 2002; 287: 1815-1821.
3. Marchioli R., Barzi F, Bomba E, Chieffo C, Di Gregorio D, Di Mascio R, Maria Franzosi G, Geraci E, Levantesi G, Maggioni AP, Mantini L, Marfisi RM, Mastrogiuseppe G, Mininni N, Nicolosi GL , Santini M, Schweiger C, Tavazzi L, Tognoni G, Tucci C, Valagussa F. Early Protection Against Sudden Death by n-3 Polyunsaturated Fatty Acids After Myocardial Infarction. Circulation 2002, 10.1161 / 01.CIR.0000014682.14181.F2.
4. Julie Brière. Where are these good fats hiding? Protect Yourself Magazine, January 1997.
