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(Arteriosclerosis, Thrombosis, and Vascular Biology. 2003;23:151.)
© 2003 American Heart Association, Inc.

Editorials

Omega-3 Fatty Acids and Cardiovascular Disease

New Recommendations From the American Heart Association

Penny M. Kris-Etherton; William S. Harris; Lawrence J. Appel for the AHA Nutrition Committee

From the Department of Nutrition, Pennsylvania State University, University Park.

Correspondence to Dr Penny M. Kris-Etherton, Pennsylvania State University, Department of Nutrition, S126 Henderson Building South, University Park, PA, 16802-0001. E-mail pmk3@psu.edu

An extract of the first 250 words of the full text is provided, because this article has no abstract.

Background

Since the original American Heart Association (AHA) Science Advisory was published in 1996,¹ important new findings have been reported about the benefits of omega-3 fatty acids on cardiovascular disease (CVD). Omega-3 fatty acids are obtained from two dietary sources: seafood and certain nut and plant oils. Fish and fish oils contain the 20-carbon eicosapentaenoic acid (EPA) and the 22-carbon docosahexaenoic acid (DHA), whereas canola, walnut, soybean, and flaxseed oils contain the 18-carbon -linolenic acid (ALA). ALA appears to be less potent than EPA and DHA. The evidence supporting the clinical benefits of omega-3 fatty acids derive from population studies and randomized, controlled trials, and new information has emerged regarding the mechanisms of action of these nutrients. These are outlined in a recent Scientific Statement, "Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease."²

See page e20

What Do Epidemiologic and Clinical Studies Show?

Large-scale epidemiologic studies suggest that people at risk for coronary heart disease (CHD) benefit from consuming omega-3 fatty acids from plants and marine sources. Although the ideal amount to take is not firmly established, evidence from prospective secondary prevention studies suggests that intakes of EPA+DHA ranging from 0.5 to 1.8 grams per day (either as fatty fish or supplements) significantly reduce the number of deaths from heart disease and all causes. These data support the 2000 AHA Dietary Guidelines recommendation to include at least two servings of fish (particularly fatty fish) per week. For ALA, a total intake of 1.5 to 3 grams per day seems beneficial, although definitive data from prospective, randomized . . . [Full Text of this Article]

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