Cardiovascular Disease and the Omega-3

For several decades, it has been known that Greenland Eskimos experience lower rates of heart disease than populations lacking in fish consumption. Their diet, comprised of cold-water fish, seal, and whale, is high in Omega-3 content. Since the observation that populations high in fish consumption have lower rates of heart disease and other health problems, compelling scientific evidence has amassed showing that the Omega-3 essential fatty acids EPA and DHA help protect a healthy heart and also reduce the risks of cardiovascular disease. The American Heart Association (AHA) now recommends the dietary intake of Omega-3s for both individuals with, and without, heart disease, and the US Food and Drug Administration has even issued a qualified health claim for the role of Omega-3s in helping to reduce coronary heart disease.

A multitude of clinical trials have shown that Omega-3 fatty acid supplements can reduce the risk of a number of different cardiovascular events, including sudden death, arrhythmias, heart attacks, and strokes. Studies of individuals who have survived a heart attack show that Omega-3s may decrease the risk of a second heart attack by nearly 30%, while individuals consuming even a moderate amount of Omega-3s may reduce their risk of a stroke by 50%. While it is not precisely known why Omega-3s confer such cardiovascular protective effects, it is likely that they work through several different mechanisms of action.

The Omega-3s EPA and DHA help reduce platelet aggregation, which inhibits the build-up of plaque and blood clots in arteries supplying the heart and the brain. In addition to their effect on platelets, Omega-3s have potent anti-inflammatory effects, and act to decrease harmful inflammatory mediators such as prostaglandins, leukotrienes, and interleukins, all of which may contribute to vascular damage. Numerous studies also confirm the important role that Omega-3s play in decreasing high triglycerides, a type of fat that can lead to arterial damage and now recognized as an independent risk factor for heart disease. The AHA recommends that patients who need to lower their triglycerides should take 2-4 grams of EPA + DHA per day.

Other potential cardiovascular benefits of Omega-3s include lowering blood pressure and improving vascular tone. Demographic studies of certain populations that consume more fish in their diets suggest that Omega-3s may also improve HDL, the body’s “good cholesterol.” Some clinical trials suggest that Omega-3s may also improve the body’s balance of HDL and LDL cholesterol, though further studies will help clarify just how Omega-3s influence this cholesterol profile.

The American Heart Association now recommends the consumption of Omega-3 essential fatty acids for overall heart health, adding further that individuals with documented heart disease consume about 1 gram per day of EPA + DHA. Individuals with high triglycerides may benefit from higher doses of EPA and DHA but treatment should be carried out under a physician’s care. Supplementing one’s diet with an adequate amount of Omega-3s to promote cardiac health can be safely done with high-purity supplements free of environmental contaminants.

We recommend Omax3, The Ultra-Pure Omega-3 supplement.

References;

AHA Scientific Statement. Kris-Etherton PM, Harris et. al. Fish consumption, fish oils, omega-3 fatty acids, and cardiovascular disease. Circulation 2002; 106: 2747-2757.

Albert CM, Campos H, et al. Blood levels of long chain n-3 fatty acids and the risk oif sudden death. N Engl J Med 2002; 346:1113-1118.

Bucher HC, Hengstler P, et al. N-3 polyunsaturated fatty acids in coronary heart disease: a meta-analysis of randomized controlled trials. Am J Med 2002; 112: 298-304.

Burr ML, Fehily AM, et. al. Effects of changes in fat, fish and fiber intakes on death and myocardial reinfarction; diet and reinfarction trial (DART). Lancet 1989; 2:757-761.

Chin JP. Marine oils and cardiovascular reactivity. Prostaglandins Leukotrienes Essent Fatty Acids 1994; 50:211-222.

Daviglus ML, Stamler J, et al. Fish consumption and the 30 year risk of fatal myocardial infarction. N Engl J Med 1997; 336:1046-1053.

FDA “Qualified Health Claim,” Supportive but not conclusive evidence shows that the consumption of EPA and DHA omega-3 fatty acids my reduce the risk of coronary heart disease. Docket No. 9IN-0103.

Gillum RF, Mussolino ME, et. al. The relationship between fish consumption and stroke incidence: the NHANES I Epidemiologic Follow-Up Study (National Health and Nutrition Examination Survey). Arch Intern Med.1996;156:537-542.

Harris WS. N-3 fatty acids and human lipoprotein metablosimL an update. Lipids 1999; 34S:S257-258.

Hu FB, Bronner L, el al. Fish and omega-3 fatty acid intake and risk of coronary disease in women. JAMA; 287:1815-21.

Iso H, Rexrode KM, et al. Intake of fish and omega-3 fatty acids and risk of stroke in women. JAMA 2001; 285:304-312.

Kromhout D, Bosschieter EB, de Lezenne CC. The inverse relation between fish consumption and 20 year mortality from coronary heart disease. N Engl J Med 1985; 312:1205-1209.

Leaf A, Kang JX. Prevention of cardiac death by N-3 fatty acids: a review of the evidence. J Intern Med 1996; 240:5-12.

Leaf A, Kang JX, et al. Clinical prevention of sudden cardiac death by n-3 polyunsaturated fatty acids and mechanism of prevention of arrhythmias by n-3 fish oils. Circulation 2003; 107:2646-52.

Leigh-Firbank EC, Minihane AM et al. Eicosapentaenoic acid and docosahexaenoic acid from fish oils: differential associations with lipid responses. Br J Nutr 2002; 87:435-445.

Lungershausen YK, Abbey M, et al. Reduction of blood pressure and plasma triglycerides by omega-3 fatty acids in treated hypertensives. J Hyperten 1994; 12: 1041-1045.

Mori TA, Burke V, Puddey IB, et al. Purified eicosapentaenoic and docosahexaenoic acids have differential effects on serum lipids and lipoproteins, LDL particle size, glucose, and insulin in mildly hyperlipidemic men. Am J Clin Nutr 2000; 71: 1085-1094.

Morris MC, Sacks F, et al. Does fish oil lower blood pressure? A meta-analysis of controlled trials. Circulation 1993; 88: 523-533.

Oh, R. Practical application of fish oil in primary care. J Am Board Fam Pract 2005; 18:28-36.

Phillipson BE, Rothrock DW, et. al. Reduction of plasma lipids, lipoproteins, and apoproteins by dietary fish oils in patients with hypertriglyceridemia. N Eng J Med 1985; 312:1210-1216.

Simopoulos AP, Kifer RR, Matrin RE, Barlow SM (editors). Health effects of omega-3 polyunsaturated fatty acids in seafoods. In: World review of nutrition and dietetics, vol. 66. Basel:Karger; 1991, pp.1-592.

Szapary PO. The Heart-Healthy Benefits of Omega-3 Fatty Acids. Adv stud Med 2005; 5(6A):S511-S517.

von Schacky C. N-3 fatty acids and the prevention of coronary atherosclerosis Am J Clin Nutr 2000; 71 (1 Suppl): S224-S227.

Weber P, Raederstorff D. Trglyceride-lowering effect of omega-3 LC-polyunsatruated fatty acids – a review. Nutr Metab Cardiovasc Dis 2000; 10:28-37.

Woodman RJ, Mori TA, et al. Effects of purified eicosapentaenoic and docosahexaenoic acid on glycemic control, blood pressure, and serum lipids in type 2 diabetic patients with treated hypertension. Am J Clin Nutr 2002; 76(5):1007-1015.