Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:   Frankp@chiro.org

FROM:   Arterioscler Thromb Vasc Biol 2003 (Feb 1);   23 (2):
e20-30 ~ full text

Penny M. Kris-Etherton; William S. Harris; Lawrence J. Appel for the Nutrition Committee

Institute of Human Nutrition, University of Southampton, Basset Crescent East, Southampton, UK


Since the first AHA Science Advisory "Fish Consumption, Fish Oil, Lipids, and Coronary Heart Disease," ¹ important new findings, including evidence from randomized controlled trials (RCTs), have been reported about the beneficial effects of omega-3 (or n-3) fatty acids on cardiovascular disease (CVD) in patients with preexisting CVD as well as in healthy individuals. ² New information about how omega-3 fatty acids affect cardiac function (including antiarrhythmic effects), hemodynamics (cardiac mechanics), and arterial endothelial function have helped clarify potential mechanisms of action. The present Statement will address distinctions between plant-derived (-linolenic acid, C18:3n-3) and marine-derived (eicosapentaenoic acid, C20:5n-3 [EPA] and docosahexaenoic acid, C22:6n-3 [DHA]) omega-3 fatty acids.

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