NDLI: Omega-3 fatty acids and cardiovascular disease: epidemiology and effects on cardiometabolic risk factors

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Omega-3 fatty acids and cardiovascular disease: epidemiology and effects on cardiometabolic risk factors

Content Provider	Royal Society of Chemistry (RSC)
Author	Mori, Trevor A.
Copyright Year	2014
Abstract	Clinical and epidemiological studies provide support that the polyunsaturated omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid from fish and fish oils are cardioprotective, particularly in the setting of secondary prevention. Omega-3 fatty acids benefit multiple cardiometabolic risk factors including lipids, blood pressure, vascular reactivity and cardiac function, as well as having antithrombotic, anti-inflammatory and anti-oxidative actions. Omega-3 fatty acids do not associate with any adverse effects and do not adversely interact with prescriptive drugs such as lipid-lowering, antihypertensive or hypoglycaemic medications. Clinical studies suggest that doses up to 4 g daily when prescribed with anticoagulant or antiplatelet drugs do not associate with increased risk of major bleeding episodes. Omega-3 fatty acids have gained widespread usage by general practitioners and clinicians in clinical settings such as pregnancy and infant development, secondary prevention in coronary heart disease patients and treatment of dyslipidaemias. Health authorities currently recommend an intake of at least two oily fish meals per week for the general population which equates to approximately 500 mg per day of eicosapentaenoic acid and docosahexaenoic acid. In patients with coronary heart disease the guidelines recommend 1 g daily supplements and in hypertriglyceridaemic patients up to 4 g per day. These doses are now achievable with readily available purified encapsulated preparations of omega-3 fatty acids. However, a more practical recommendation for increasing omega-3 fatty acid intake in the general population is to incorporate fish as part of a healthy diet that includes increased consumption of fruits and vegetables, and moderation of salt intake.
Starting Page	2004
Ending Page	2019
Page Count	16
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	9
Journal	Food & Function
DOI	10.1039/c4fo00393d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Polyunsaturated fat Omega-3 fatty acid Gastric acid Hypertension Thrombosis Drug interaction Hypoglycemia Anticoagulant Antiplatelet drug Coronary artery disease Oily fish
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Omega-3 polyunsaturated fatty acids: Their potential role in blood pressure prevention and management

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