"Omega-3 may not prevent heart disease" VS “Eat more fish and reduce risk of heart disease”
From CMA Approved Supplier - Nutri
There have been thousands of studies on omega-3 fatty acids and cardiovascular health over the last few years. In fact, there have been almost 100 scientific studies published on Nutri’s fish oil alone. These studies show that high strength fish oil given daily decreases triglycerides, lipoprotein(a), atherogenic index, fibrinogen and blood pressure while increasing HDL (good) cholesterol.
It is true that recent studies have shown that unstable fish oil preparations can have adverse effects in patients with cardiovascular disease. The importance of the stability of fish oil in terms of its effect on the body is well documented so make sure you’re using the best you can find.
So are fish oils beneficial or not?
Some research trials find that they are, some find that they are not. There are so many variables in any population that it is extremely difficult to reproduce results and to know which studies are reliable and which aren’t. Below is just a small selection of the research that has been conducted on omega-3 fatty acids. These extracts illustrate omega-3’s worth in supporting cardiovascular risk factors and highlight the importance of fish in the diet.
“A meta analysis of 97 studies including 276,000 individuals showed that intake of omega-3 is more efficient in reducing cardiac death than statins, fibrates, resins or niacin. Statins and n-3 fatty acids are the most favourable lipid-lowering interventions with reduced risks of overall and cardiac mortality.”
Studer M, Briel M, Leimenstoll B, Glass TR, Bucher HC. Arch Intern Med. 2005 Apr 11;165(7):725-30.
“Clinical trials and experimental studies have shown that omega-3 fatty acids have many other potentially important anti-atherogenic and anti-thrombotic effects.
Omega-3 fatty acids lower blood pressure and heart rate, improve dyslipidaemia, reduce inflammation, and improve vascular and platelet function. These favourable effects have until recently been primarily attributed to the omega-3 fatty acid eicosapentaenoic acid, which is present in large amounts in fish oil.
Controlled studies in humans now demonstrate that docosahexaenoic acid, although often present in lower quantities, has equally important anti-arrhythmic, anti-thrombotic and anti-atherogenic effects.”
Mori TA, Woodman RJ Curr Opin Clin Nutr Metab Care. 2006 Mar;9(2):95-104
“Diet can affect the vast majority of modifiable risk factors for cardiovascular disease. Vascular inflammation is influenced by excess caloric intake (obesity, insulin resistance), alcohol, several vitamins, dietary antioxidants, and omega-3 PUFAs. Implementing relevant and successful dietary changes is the greatest challenge for preventive cardiovascular medicine after the turn of the century.”
De Caterina R, Zampolli A, Del Turco S, Madonna R, Massaro M. Am J Clin Nutr. 2006 Feb;83(2):421S-426S.
Hu et al examined the association between intake of fish and omega-3 PUFAs and the risk of coronary heart disease and total mortality among 5103 female nurses with diagnosed type 2 diabetes.
“Higher consumption of fish was associated with significantly lower total mortality, whereas higher consumption of long-chain omega-3 PUFAs was associated with a trend toward lower incidence of coronary heart disease and total mortality. In conclusion, this prospective study provides evidence for an inverse association between fish and long-chain omega-3 fatty acid consumption and risk of CHD and total mortality among diabetic women.”
Hu FB, Cho E, Rexrode KM, Albert CM, Manson JE. Fish and long-chain omega-3 fatty acid intake and risk of coronary heart disease and total mortality in diabetic women. Circulation 2003;107:1852–7
Nutri’s advice, based on the literature available, is:
1) Continue to eat fish
2) Continue to use a clean and stable fish oil
3) Keep up to date with the latest research into the use of omega-3’s at Nutri's website