Omega-3 linked to reduced heart disease risk
According to a new study published in the European Journal of Clinical Nutrition, increased blood levels of the omega-3 fatty acids DHA and EPA are associated with lower levels of a marker of inflammation linked to heart disease.
In a separate comprehensive review of studies on the benefits of omega-3 consumption has led scientists to recommend the establishment of a Dietary Reference Intake (DRI) for EPA and DHA to reduce the risk of heart disease.
The scientists reviewed more than 15 studies done in generally healthy populations, a retrospective case-control study of sudden cardiac death, four large randomized controlled trials with fish or fish oil in patients with and without known heart disease, and several animal experimental studies.
They concluded that the studies indicated that modest EPA and DHA consumption “markedly” reduces the risk of cardiac death.
Omega-3 fatty acids, most notably DHA and EPA, have been linked to a wide range of health benefits, including reduced risk of cardiovascular disease and certain cancers, good development of a baby during pregnancy, joint health and improved behavior and mood.Explore posts in the same categories: Heart Health comment below, or link to this permanent URL from your own site.