Omega-3 Fatty Acids and Cardiovascular Disease: The Epidemiological Evidence.

Abstract

Epidemiological studies in the last 40 years suggest that omega-3 fatty acids derived from fish and fish oil decrease the risk of coronary heart disease, hypertension and stroke, and their complications. The beneficial effects of omega-3 fatty acids include effects on lipids, blood pressure, cardiac and vascular function, eicosanoids, coagulation, and immunological responses. However, not all population studies have shown that omega-3 fatty acids are associated with reduced rates of coronary mortality. Such studies suffer either from small numbers of subjects or the population already had a high intake of fish. When comparing the highest intake of fish to that of the lowest fish intake, the beneficial effects of omega-3 fatty acids have been shown. In population-based case-control studies, the patients consuming modest amounts of fish, the equivalent of one fatty fish meal per week, had a significant lower risk of primary cardiac arrest compared with those who did not eat fish at all. In case-control studies, the intake of eicosapentaenoic acid and docosahexaenoic acid as reflected in adipose tissue content is inversely associated with risk of myocardial infarction.

Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis

“…The studied microalgae are no dietary source of EPA or DHA. Given the positive health impact of these FAs (Simopoulos, 2002), this fact diminishes the nutritional value of these microalgae. The only benefit could be accrued by 9,12,15-octadecatrienoic acid (18:3 n3)also known as a-linolenic acid or ALAin C. vulgaris with almost 800 mg per 100 g of biomass dw.…”

“…Within n3 PUFA, eicosapentaenoic acid (EPA, 20:5 n3) and docosahexaenoic acid (DHA, 22:6 n3) are associated with decreased morbidity and mortality from cardiovascular and other diseases as well as with foetal development (Simopoulos, 2002). Reviewed evidence also pointed out the benefits for the development of the neural system in children and prevention of mild cognitive decline in elderly.…”

Lowering Systolic Blood Pressure and Increases in Vasodilator Levels in SHR with Oral .ALPHA.-Linolenic Acid Administration

“…ALA can be rapidly converted to EPA 15) . Fish oil containing EPA also exert an antihypertensive effect [16][17][18][19][20] . Knapp and FitzGerald 21) reported that a high dose of fish oil initially increased the formation of vasodilatory prostaglandins (PGI 2 and I 3 ).…”

Methylmercury Risks and EPA + DHA Benefits Associated with Seafood Consumption in Europe

“…Namely, ω3 polyunsaturated fatty acids (ω3-PUFA), mainly eicosapentaenoic acid or EPA (20:5ω3) and docosahexaenoic acid or DHA (22:6ω3), are associated with decreased morbidity and mortality from various diseases. Particularly, several epidemiologi-cal studies (1) have found a reduced risk of coronary heart disease, hypertension, stroke, and consequent further effects due to the beneficial effects of these fatty acids on lipids, namely, cholesterol, blood pressure, eicosanoids, and coagulation rate. Indeed, for persons without coronary heart disease, the American Heart Association (AHA) recommends a daily intake (RDI) of 500 mg EPA + DHA.…”