Open AccessBeyond the Mediterranean Diet: The Role of Omega‐3 Fatty Acids in the Prevention of Coronary Heart Disease
Author(s) -
Harper Charles R.,
Jacobson Terry A.
Publication year - 2003
Publication title -
preventive cardiology
Language(s) - English
Resource type - Journals
eISSN - 1751-7141
pISSN - 1520-037X
DOI - 10.1111/j.1520-037x.2003.1332.x
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , medicine , polyunsaturated fatty acid , fish oil , antithrombotic , clinical trial , linolenic acid , secondary prevention , alpha linolenic acid , randomized controlled trial , physiology , food science , linoleic acid , fatty acid , fish <actinopterygii> , biochemistry , biology , fishery
Evidence from epidemiologic and clinical secondary prevention trials suggest that the omega‐3 polyunsaturated fatty acids (n‐3 PUFAs) may have a significant role in the prevention of coronary heart disease. Dietary sources of n‐3 PUFAs include fish oils, rich in eicosapentaenoic acid and docosahexaenoic acid, along with plants rich in α‐linolenic acid. Randomized secondary prevention clinical trials with fish oils (eicosapentaenoic acid, docosahexaenoic acid) and α‐linolenic acid have demonstrated reductions in risk that compare favorably to those seen in landmark secondary prevention trials with lipid‐lowering drugs. Several mechanisms explaining the cardioprotective effect of the n‐3 PUFA have been suggested including antiarrhythmic and antithrombotic roles. Although official US guidelines for the dietary intake of n‐3 PUFA are not available, several international guidelines have been published. Fish is an important source of the n‐3 PUFA in the US diet; however, vegetable sources including grains and oils offer an alternative source for those who are unable to regularly consume fish.