Omega-3 Fatty Acids for Cardiovascular Disease Prevention

Abstract

Major dietary sources of omega-3 fatty acids are fish containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as well as nuts, seeds, and vegetable oils containing α-linolenic acid (ALA). Omega-3 fatty acids, especially those derived from marine sources, may be a useful tool for the primary and secondary prevention of cardiovascular disease. Omega-3s exert their cardioprotective effects through multiple mechanisms, including reducing arrhythmias and altering production of prostaglandins, which reduces inflammation and improves platelet and endothelial function. To date, no serious adverse effects of omega-3s have been identified, despite extensive study. In adults, any potential harm from mercury exposure from consuming fish rich in omega-3s is outweighed by the proven cardiovascular benefits of eating fish. Concerns over increased bleeding complications have not materialized despite the increased concomitant use of aspirin and clopidogrel. We recommend one serving (200-400 g) of fatty fish two times per week and a diet that includes foods rich in ALA for the primary prevention of cardiovascular disease. We recommend one serving (200-400 g) of fatty fish or a fish oil supplement containing 900 mg of EPA + DHA every day and a diet rich in ALA for patients with known cardiovascular disease or congestive heart failure.

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“…According to Achremowicz and Szary-Sworst (2005), the fatty acids is special important in the diet. Therefore, polyunsaturated fatty acids (PUFA) from the n-3 and n-6 series have an influence on the nutritional quality of fish Fatty acids from the n-3 series: α-linolenic acid (C18:3, ALA), EPA (eicosapentaenoic,C20:5) and DHA (docosapentaenoic, C22:5) (Nestel, 2000, Kolanowski and Laufenberg, 2006, Sanchez-Villegas et al, 2007, DeFilippis et al, 2010 have potential beneficial human health effects. The basic fatty acid from the n-6 family is linoleic acid (C18:2, LA) which is a precursor to the other main n-6 PUFA that is arachidonic acid (C20:4 n-6, AA) (Holub andHolub, 2004, Steffens andWirth, 2005).…”

Effects of Age, Sex, Body Mass Index and APOE Genotype on Cardiovascular Biomarker Response to an n-3 Polyunsaturated Fatty Acid Supplementation

“…Over the last 20 years, randomized controlled trials and epidemiological studies have demonstrated the cardioprotective action of fish oil fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [4,5,6,7,8]. High intakes of EPA and DHA (>2 g/day) have shown positive effects on endothelial function, vascular reactivity, blood pressure, inflammation, and plasma lipid levels [9,10,11,12,13]. The effect of fish oil supplementation on blood glucose concentrations has been investigated and two meta-analyses concluded that the effect is marginal [14] or not statistically significant [15].…”

Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets

“…Lipids of fi sh, especially of the marine species, contain more PUFA, in particular n-3, than meat (beef, pork and veal) and vegetable oils [Givens & Gibbs, 2006;Abbas et al, 2009;DeFilippis et al, 2010]. EPA and DHA which are main representatives of n-3 fatty acids are minimally synthesised in a human organism from a plant-derived precursor, i.e.…”