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

摘要: 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 beneficial effects of omega-3 (or n-3) fatty acids on cardiovascular disease (CVD) in patients with preexisting CVD as well healthy individuals.2 New information how affect cardiac function (including antiarrhythmic effects), hemodynamics (cardiac mechanics), arterial endothelial helped clarify potential mechanisms action. The present Statement will address distinctions between plant-derived (α-linolenic acid, C18:3n-3) marine-derived (eicosapentaenoic C20:5n-3 [EPA] docosahexaenoic C22:6n-3 [DHA]) acids. (Unless otherwise noted, term refer to latter.) Evidence epidemiological studies RCTs be reviewed, recommendations reflecting current state knowledge made regard both fish consumption acid (plant- marine-derived) supplementation. This done context recent guidance issued by US Environmental Protection Agency Food Drug Administration (FDA) presence environmental contaminants certain species fish. ### Disease As reviewed Stone,1 three prospective within populations that men who ate at least some weekly had a lower coronary heart (CHD) mortality rate than none.3–6⇓⇓⇓ More favorably affects CHD mortality, especially nonsudden death myocardial infarction (MI), has 30-year follow-up Chicago Western Electric Study.7 Men consumed 35 g or more daily compared those none relative risk 0.62 MI 0.33. In an …