Omega-3 Fatty Acids Studied in Cardiovascular-Related Death Reduction

In a new study, researchers investigated the relationship between the intake of omega-3 fatty acids and mortality related to coronary heart disease (CHD) plus myocardial infarction (heart attack). CHD is caused by narrowing of the coronary arteries, which are the arteries that supply the heart muscle with blood, due to a build up of fatty deposits known as atheromatous plaque. CHD often results in angina (chest pain) or a heart attack. According to the American Heart Association, CHD is the single leading cause of death in the United States, and an estimated 1.26 million Americans will have a new or recurrent episode of coronary heart disease this year.

In this new study, researchers evaluated the correlation between eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and fish intake and mortality related to CHD plus myocardial infarctions. The subjects included 21,342 adults between 20 and 65 years of age with no history of heart attacks or strokes. At the beginning of the study, the subjects were assessed for EPA, DHA and fish intake. The subjects were then followed for 9 to 14 years to determine the occurrence of CHD and heart attacks.

The results showed that 82 of the subjects died due to CHD, including 64 cases of fatal heart attacks, and another 252 subjects suffered from non-fatal heart attacks. The results indicated that the subjects with the highest intake of EPA-DHA had a 49 percent lower risk of fatal CHD compared to the subjects with the lowest EPA-DHA intake. Compared to the subjects with the lowest EPA-DHA intake, the subjects with the highest EPA-DHA intake also had a 62 percent decrease in the risk of a fatal heart attack. The results for fish intake were similar. Non-fatal heart attacks were not associated with either EPA-DHA or fish intake.

The study authors stated, “In conclusion, in populations with a low fish consumption, EPA+DHA and fish may lower fatal CHD and myocardial infarction risk in a dose-responsive manner. Low intakes of EPA+DHA or fish do not seem to protect against nonfatal myocardial infarction.”

Reference:

de Goede J, Geleijnse JM, Boer JM, Kromhout D, Verschuren WM. Marine (n-3) Fatty Acids, Fish Consumption, and the 10-Year Risk of Fatal and Nonfatal Coronary Heart Disease in a Large Population of Dutch Adults with a Low Fish Intake. J Nutr. 2010 Mar 24. Published Online Ahead of Print.