Omega-3s Show Heart Benefits for Non-Fish Eaters
Lee Swanson Research Update
Findings published in the Journal of Nutrition reported that daily intakes of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of about 240 mg was associated with a 50% reduction in the risk of coronary heart disease (CHD), compared with intakes of about 40 mg.
Furthermore, the highest average intake of DHA and EPA was associated with a 38% reduction in heart attacks, said researchers from Wageningen University following a study including more than 21,000 people with low fish intakes.
The heart-health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well documented. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function.
Intakes of EPA, DHA, and fish were assessed in 21,342 people aged between 20 and 65. Fish intakes ranged from 1.1 to 17.3 grams per day. Over the course of an average of 11.3 years, the researchers documented 547 deaths, of which 82 were linked to CHD, with 64 of these being heart attack.
According to the results, the highest average intake of EPA plus DHA (234 mg per day) was associated with a 51% reduction in the risk of fatal CHD, compared to the lowest average intake (40 mg per day).
"In conclusion, in populations with a low fish consumption, EPA+DHA and fish may lower fatal CHD and [heart attack] risk in a dose-responsive manner," wrote the researchers.
Journal of Nutrition Published online ahead of print.
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April 2010