Research Summary: Heart Health and Cardiovascular Disease

There has been a recent boom in essential fatty acid research in the area of heart health and cardiovascular disease. A summary of the latest highlights.

By: Bioriginal Food & Science Corp.
Date Published: February 2001  

Fish reduces risk of stroke in women
A study that followed almost 80,000 women for up to 14 years found that intake of fish significantly decreased the risk of stroke. The study examined the diets of female nurses and found that the risk of stroke due to blood clotting can be reduced by almost 50% by eating fish two to four times a week. The authors believe that the benefits were gained through the omega-3 content of the fish. Published in the Journal of the American Medical Association, January 2001.

International Society for the Study of Fatty Acids and Lipids (ISSFAL) position paper on omega-3s
In December 2000, this international scientific body, based in the UK, released the following statement as its official position: "consumption of long chain omega 3 fatty acids may reduce the risk of coronary heart disease". The full paper is available on their website at www.issfal.org.uk.

FDA ruling on omega-3s
The American Food & Drug Administration has cautiously endorsed omega-3s. In November 2000, they completed a review that found that "the scientific evidence that omega-3s may reduce the risk of heart disease is suggestive". Although they tempered their statement with the disclaimer that the data is "not conclusive" and that further studies are needed, it is truly a milestone for omega-3s.

American Heart Association releases omega-3 recommendations
The evidence of the power of omega-3s to help heart health is so compelling that the American Heart Association recently revised its food guidelines to include omega-3s. In October 2000, they released new dietary recommendations advising, for the first time, that everyone eat at least two 3-oz. servings of fatty fish a week. The full dietary guidelines may be viewed at the American Heart Association¹s website at www.americanheart.org

GLA lowers blood pressure
French researcher Jean Pierre Poisson has found that GLA lowers blood pressure in animal studies. "Usually in pharmaceutical therapies we see about a 10 per cent reduction," Poisson said. "In our case we saw blood pressure down 6-16 per cent." Poisson added that future research on humans is still needed but he concluded from his research that "GLA is a very potent, blood-pressure reducing nutrient." Presented at the International Symposium on Gamma Linolenic Acid, San Diego, April 2000. The symposium was part of the Annual Meeting of the American Oil Chemists¹ Society.

Landmark for omega-3s and heart attack
In August of 1999, the prestigious British medical journal the Lancet published the largest study to date on fish oils and heart attack patients. The placebo-controlled trial included more than 11,000 heart attack patients who were followed for three to five years. The patients taking fish oil supplements showed a 45% decrease in risk of sudden cardiac death and a 20% reduction in mortality from all causes. In this study fish oil proved to be more beneficial than vitamin E. Published in the Lancet, August 1999.

The effects of omega-3 fatty acids on coronary atherosclerosis
The beneficial effects of fish oil were confirmed in a German study using angiographic measurement of coronary arteries in a group of more than 200 patients. Researchers concluded that dietary intake of omega-3 fatty acids mitigates the course of coronary atherosclerosis. Published in Annals of Internal Medicine, April 1999.

Fish consumption reduces coronary heart disease mortality
A Denmark review investigating 11 studies with a total of 116,000 patients concluded that the consumption of 40-50 g of omega-3-rich fish markedly reduces mortality in high-risk populations. Published in European Journal of Clinical Nutrition, August 1999.

Dietary ALA helps reduce risk of heart disease
A study of more than 76,000 American nurses brought significant epidemiological evidence that a higher intake of ALA is protective against fatal heart disease. Higher consumption of foods such as oil-based salad dressing that provides polyunsaturated fats including ALA, may reduce the risk of fatal heart disease. The risk was further lowered among women who also took vitamin E supplements, or who had a lower intake of trans fatty acids. Published in the American Journal of Clinical Nutrition, May 1999.

Vegetarian alternatives to fish oil
A study on elderly Japanese patients demonstrated that blood levels of the omega-3 fatty acids EPA and DHA increase after prolonged consumption of ALA from a plant-based oil. The change is slow and requires about 10 months of supplementation. However, the result of the study suggests that supplementation with ALA from flax oil or perilla oil may to some degree have the same beneficial role as supplementation with fish oil. This news may be particularly interesting to people following a vegetarian diet or for those who do not eat fish products. Published in Journal of Nutrition Science Viturminol, December 1999.

Health benefits of DHA from fish
A comprehensive review on the medical applications of fish oil published in 1999, reported on the wide range of documented benefits from this fatty acid. The authors report that DHA is essential for brain functioning, including improved learning abilities and brain development. DHA is also good for the eyes and has been reported to prevent and treat senile dementia. DHA has a positive effect on diseases such as hypertension, arthritis, atherosclerosis, depression, diabetes mellitus, myocardial infarction, thrombosis, heart disease, and some cancers. Published in Parmacological Research, September 1999.

Omega-6 for the heart
A Texas researcher concluded that the omega-6 fatty acid GLA mitigates growth of atherosclerotic plaque in arterial walls. The study was done on an animal model. The research holds promise for GLA supplements, such as borage oil and evening primrose oil, in humans. Published in Eicosanoids and Other Bioactive Lipids in Cancer, Inflammation, and Radiation Injury, Plenum Publishers, New York, 1999.

Prevention of arrhythmias with EFAs
This research review found that omega-3 fatty acids play a considerable role in the prevention of heart attacks. Research indicates that these fatty acids can reduce the risk of cardiac arrest in humans after myocardial infarction. Published in Prostaglandins, Leukotrienes, and Essential Fatty Acids, October 1999.

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