Omega-3 Fatty Acids Reduce Fatal Heart Attack Risk

Consuming a diet rich in omega-3 fatty acids may help to lower the risk of death from heart attack, according to the results of a recent study.

Previous research has indicated that omega-3 fatty acids could benefit heart health, while other studies have questioned the benefits of the substance.
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For the current study, researchers examined the influence of omega-3s from seafood- and plant-based foods on risk of death from myocardial infarction. They analyzed data from 19 studies including 45,637 participants from 16 countries. Overall, 7973 participants had a first-time heart attack, 2781 of which died.

Higher levels of serum plant- and seafood-based omega-3s were associated with about a 10% lower risk of fatal heart attacks than lower concentrations of omega-3s. The researchers noted, however, that there was no association between levels of omega-3 consumption and risk of non-fatal heart attack, suggesting that there may be a specific mechanism by which omega-3 consumption lowers heart attack death risk.

"At a time when some but not other trials of fish oil supplementation have shown benefits, there is uncertainty about cardiovascular effects of omega-3s," the researchers concluded. "Our results lend support to the importance of fish and omega-3 consumption as part of a healthy diet."

—Michael Potts

Reference:

1. Liana C. Del Gobbo et al. ω-3 polyunsaturated fatty acid biomarkers and coronary heart disease: Pooling project of 19 cohort studies [published online 27 June 2016]. JAMA Internal Medicine. doi:10.1001/jamainternmed.2016.2925.
2. Tufts University, Health Sciences Campus. Consumption of omega-3s linked to lower risk of fatal heart disease [press release]. June 27, 2016. http://www.eurekalert.org/pub_releases/2016-06/tuhs-dco062316.php.