Higher Intake of Long-Chain Omega-3 and Fish and Less Atherosclerosis

Various observational studies and randomized trial have indicated that higher intakes of the long-chain omega-3 fatty acids as EPA (eicosapentaenoic acid) + DHA (docosahexaenoic acid) from fish/fish oils are associated with lower risk of cardiovascular disease and associated mortality. The present cross-sectional study was conducted on a multi-ethnic group of 5488 men and women (45-84 years of age) without clinically-diagnosed cardiovascular disease. The primary objective of the study was to determine if the dietary intakes of long-chain omega-3 fatty acids (mainly as EPA + DHA) and fish may be related to measures of sub-clinical atherosclerosis. For this purpose, dietary information was assessed from self-administered food frequency questionnaires and dietary supplement forms. The intakes of omega-3 fatty acids were derived from the Minnesota Nutrition Data System software, University of Minnesota. Sub-clinical atherosclerosis was defined by various parameters, including the cCINT (common carotid intima-media thickness) as determined by B-mode ultrasound with sub-clinical atherosclerosis being defined by cCINT > 80th percentile values.