Omega-3 Fatty Acids Have A Protective Effect On The Heart
Author: Joe Fowler
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Omega-3 fatty acids isolated from fish oil reduce the risk of developing cardiovascular disease in patients with high cholesterol, a new Japanese study has shown
Omega-3 fatty acids isolated from fish oil reduce the risk of developing cardiovascular disease in patients with high cholesterol, a new Japanese study has shown.
For this purpose, 18,600 patients were studied for four years, all of whom had elevated cholesterol levels at the beginning of the study and 3,500 of them had cardiovascular disease. Some of them took a statin and a pure preparation of eicosapentaenoic acid (EPA, a type of omega-3 fatty acid contained in high concentrations in salmon and mackerel), while others took only a statin preparation.
The aim of the study was to determine the effect of EPA on the occurrence of cardiovascular disease. The result was that 3.5% of the statin-only group developed acute coronary syndrome during the study, while for the second group the percentage was 2.8%. Particularly encouraging were the results among patients who had already experienced some form of acute coronary syndrome. They did not have any serious complaints during the study period.
According to the researchers, these results shed new light on cardiovascular problems. They show that a change in diet can significantly reduce cardiovascular risk without requiring special resources or be associated with the possibility of developing any complications.
For this purpose, 18,600 patients were studied for four years, all of whom had elevated cholesterol levels at the beginning of the study and 3,500 of them had cardiovascular disease. Some of them took a statin and a pure preparation of eicosapentaenoic acid (EPA, a type of omega-3 fatty acid contained in high concentrations in salmon and mackerel), while others took only a statin preparation.
The aim of the study was to determine the effect of EPA on the occurrence of cardiovascular disease. The result was that 3.5% of the statin-only group developed acute coronary syndrome during the study, while for the second group the percentage was 2.8%. Particularly encouraging were the results among patients who had already experienced some form of acute coronary syndrome. They did not have any serious complaints during the study period.
According to the researchers, these results shed new light on cardiovascular problems. They show that a change in diet can significantly reduce cardiovascular risk without requiring special resources or be associated with the possibility of developing any complications.
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