Posted on Jul 05, 2012, 6 a.m.
Increased consumption of omega-3 fatty acids may markedly decrease the risk of heart failure.
Previously, a number of studies suggested a broad range of health effects for omega-3 fatty acids. A large-scale meta-analysis, involving seven prospective studies which provided data on 176,441 participants and 5480 incident cases of heart failure, reports that for every 15 g per day increase in fish consumption, the risk of heart failure reduced by 5%. Further, study participants with the highest intakes of fish were at a 15% reduction in heart failure risk. In addition, for every 125 mg per day increase in EPA and DHA, the associated risk of heart failure was decreased by 3%. Subjects with the highest circulating levels of EPA and DHA were at a 14% lower risk of heart failure, as compared to those with the lowest levels.
Luc Djousse, Akintunde O. Akinkuolie, Jason H.Y. Wu, Eric L. Ding, J. Michael Gaziano. “Fish consumption, omega-3 fatty acids and risk of heart failure: A meta-analysis.” Clinical Nutrition, 6 June 2012.