The Heart-healthy Benefits of Omega-3 Fatty Acids

In September 2004, the US Food and Drug Administration (FDA) approved a qualified health claim regarding cardiovascular risk reduction by foods containing the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. This approval signifies that the FDA has determined that evidence supports (although not conclusively) an association between consumption of foods rich in omega-3 fatty acids and a reduction in the risk of coronary heart disease. This paper reviews findings that led to the FDA’s approval of the qualified health claim and considers potential mechanisms of omega-3 fatty acids in reducing the risk of coronary heart disease. Observational studies and randomized, controlled clinical trials generally support the benefits of omega-3 fatty acids in the primary and secondary prevention of coronary heart disease, although a minority of studies has not shown a benefit. Omega-3 fatty acids reduce triglycerides, platelet adhesion, blood pressure, and inflammation, among other cardioprotective effects. Any one or all of these effects may contribute to their cardiovascular risk-reducing properties. Further study is needed to define the optimum amount of omega-3 fatty acid intake for reducing cardiovascular risk, to elucidate the mechanisms of their cardioprotective effect, and to identify specific patient populations who will derive the most benefit from supplementation. Recently, Omacor (omega-3 acid ethyl esters) was approved by the US Food and Drug Administration, available solely by prescription, as an adjunct to diet for reduction of triglyceride levels in adults with hypertriglyceridemia (≥500 mg/dL). Supplement-derived omega-3 fatty acids may become an increasingly important component of cardiovascular risk-reduction strategies because toxins and other contaminants can be eliminated or reduced in supplements and higher daily doses can be administered than can feasibly be obtained in the diet. (Adv Stud Med. 2005;5(6A):S511-S517)