Cardiovascular Effects of Omega-3 Fatty Acids

It has been suggested that taking Omega-3 fatty acids in the diet is effective in protecting the heart, and taking 0.5-2.0 g of omega fatty acids per day reduces death risk caused by cardiovascular diseases, and the higher dose does not provide additional benefit.

The Omega3 index is known as the ratio of erythrocyte fatty acids to EPA/DHA. According to epidemiological data, sudden cardiac deaths are 10 times higher in those with an Omega-3 index less than 4% than those with an index of 7-8%. This index is recommended for monitoring EPA and DHA. However, it has been reported that Omega-3 acids from fish which contain methyl-mercury are a risk factor for cardiovascular diseases.

In the Mediterranean Diet Heart Study, high ALA added to the diet; and in the GISSI-Prevenzione Study, adding 850 mg/day Omega-3 fatty acid to the diets of the patients with myocardial infarction was found to reduce cardiovascular mortality. Bucher et al. reviewed the studies conducted between 1966-99 and understood that when coronary heart disease patients consume 40-60 g of fish per day, it may prevent mortality and myocardial infarction. Contrary to these studies, it was shown in the Zutphen study that the risk of cardiovascular disease increases with the increase of ALA; Nilsen et al. suggested that Norwegian patients taking Omega-3 fatty acid supplements are ineffective in secondary protection of cardiac diseases. Schacky observed that EPA and DHA are antiarrhythmic and antiatherosclerotic at the supraventricular and ventricular level. In studies investigating the effects of Omega-3 fatty acids on the chain length and the number of double bonds; It has been observed that the increase in the number of double bonds increases the preventive properties of these fatty acids, but the increase in chain length does not have an additional effect.

What is Omega-3 Index?

The omega 3 index is the ratio of erythrocyte fatty acids to EPA/DHA. According to epidemiological data, sudden cardiac deaths are 10 times higher in those with an Omega-3 index less than 4% than those with an index of 7-8%. This index is recommended for monitoring EPA and DHA. However, it has been reported that Omega-3 acids from fish which contain methyl-mercury are a risk factor for cardiovascular diseases.

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