Omega -3 Fatty Acids Inhibits the Risk of Cardiovascular Diseases (CVD)

By Kyle J. Norton


Cardiovascular disease (CVD) is a group of conditions associated with the heart and blood vessels.

Heart disease is a class of diseases associated with interruption of blood flow in the blood vessel or damage of the heart tissue, including coronary artery diseases (CAD) such as angina and myocardial infarction.

According to the statistics, heart disease is a leading cause of death in the US. Approximately 2000 people in the general population die of heart disease every day.

Coronary heart disease (CHD) is the most common type of heart disease, that kills over 370,000 people annually.

There are many causes of heart disease. Anything that serves to damage the inner lining of blood vessels and impedes the transportation of oxygen and nutrition to the heart can be defined as a risk of heart disease.

According to the statistic cardiovascular disease is the leading cause of death in women in the US with 90% of women having one risk factor.

Believe it or not, women are 4 times more likely to die from heart disease than breast cancer and 2/3 of women are not aware of heart disease is such a risk for them, according to the Jean Hailes for Women Health in the article cardiovascular health.

Ischemic stroke is an emerging condition associated with plaques building up in the arteries that block the circulation of blood in any part of the body, causing oxygen not to be delivered to the brain, leading to some cells in the brain to die off and are unable to reproduce.

An ischemic stroke happens when a blood vessel in the brain ruptures causing the cells in your brain to be deprived of oxygen in your blood, they die and never come back.

Omega-3 fatty acids are phytochemicals in the class of lipids, found abundantly in deepsea fisk, dark-green leafy vegetables, grains, legumes, nuts, etc.

The three main components of Omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

On finding a potential phytochemical for the treatment of cardiovascular diseases, researchers examined the polyunsaturated fatty acids (PUFAs) in fish and vegetable oils on CVD.

According to the results of a multiethnic cohort of 2837 US adults (whites, Hispanics, African Americans, Chinese Americans), plasma phospholipid PUFAs that were measured at baseline (2000-2002) using gas chromatography and dietary PUFAs estimated using a food frequency questionnaire, the incident cardiovascular disease (CVD) events (including coronary heart disease and stroke; n=189) were prospectively identified through 2010 during 19 778 person-years of follow-up.

According to the returned questionnaires, circulating n-3 eicosapentaenoic acid and docosahexaenoic acid were inversely associated with incident CVD, with extreme-quartile hazard ratios (95% CIs) of 0.49 for eicosapentaenoic acid (0.30 to 0.79; Ptrend=0.01) and 0.39 for docosahexaenoic acid (0.22 to 0.67.

Furthermore, there were no significant associations with CVD on the circulating n-3 alpha-linolenic acid or n-6 PUFA (linoleic acid, arachidonic acid).

More importantly, docosapentaenoic acid (DPA) was inversely associated with CVD in whites and Chinese, but not in other races/ethnicities (P-interaction=0.01).

After taking into account other con and cofounders, researchers suggested, "Associations with CVD of self-reported dietary PUFA were consistent with those of the PUFA biomarkers. All associations were similar across racial-ethnic groups, except those of docosapentaenoic acid".

And, "Both dietary and circulating eicosapentaenoic acid and docosahexaenoic acid, but not alpha-linolenic acid or n-6 PUFA, were inversely associated with CVD incidence. These findings suggest that increased consumption of n-3 PUFA from seafood may prevent CVD development in a multiethnic population".

Taken altogether, Omega-3 fatty acids found abundantly in fish oil and plant oil may be considered a functional food for the prevention and treatment of CVD, pending to the confirmation of the larger sample size and multicenter human study.

Intake of Omega-3 fatty acids in the form of supplements should be taken with extreme care to prevent overdose acute liver toxicity.


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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(2) Circulating and dietary omega-3 and omega-6 polyunsaturated fatty acids and incidence of CVD in the Multi-Ethnic Study of Atherosclerosis by de Oliveira Otto MC1, Wu JH, Baylin A, Vaidya D, Rich SS, Tsai MY, Jacobs DR Jr, Mozaffarian D. (PubMed)
(2) Sea Change for Marine Omega-3s: Randomized Trials Show Fish Oil Reduces Cardiovascular Events by O'Keefe EL1, Harris WS2, DiNicolantonio JJ3, Elagizi A4, Milani RV4, Lavie CJ4, O'Keefe JH. (PubMed)