Omega-3 Fatty Acids Studied in Heart Health

Omega-3 fatty acids may decrease the risk of developing heart failure, according to a new study. The American Heart Association reports that 5.7 million Americans are living with heart failure and an additional 670,000 new cases are diagnosed each year. Heart failure is a progressive condition in which the heart is unable to pump enough blood to meet the demands of the body for blood and oxygen.

In this recently published study, researchers evaluated fatty fish and omega-3 fatty acid intake and the risk of developing heart failure. The subjects in this study included 36,234 women between 48 and 83 years of age with no history of heart failure, myocardial infarction (heart attack) or diabetes. The women completed a food-frequency questionnaire to evaluate fatty fish and omega-3 fatty acid intake. The women were then followed for approximately 8 years to evaluate hospitalizations for heart failure and related mortality.

There were 651 cases of hospitalization for heart failure during the follow-up period. The results showed that the women who had increased intake of fatty fish or marine omega-3 fatty acids had a decreased risk of hospitalization and death due to heart failure. More specifically, the study showed that the women who ate fatty fish less than one time per week had a 14 percent decreased risk of heart failure compared to women who did not eat any fatty fish. Intake of one serving per week of fatty fish was associated with a 20 percent decrease in heart failure risk, 2 servings per week was associated with a 30 percent decrease in risk, and 3 or more servings per week resulted in a 9 percent decrease in the risk of developing heart failure, compared to women who did not eat fatty fish. In addition, the study showed that the women with the highest intake of fatty fish and omega-3 fatty acids had a 25 percent decreased risk of heart failure compared to the women with the lowest intake.

The researchers stated, “Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first heart failure hospitalization or death in this population.”

Reference:

Levitan EB, Wolk A, Mittleman MA. Fatty fish, marine omega-3 fatty acids and incidence of heart failure. Eur J Clin Nutr. 2010 Mar 24. Published Online Ahead of Print.