Consuming omega-3 fatty acids from fish has been shown to be beneficial for decreasing all-cause mortality, cardiac and sudden death, 1 incidences of cardiovascular disease (CVD), as well as stroke.2 There is strong evidence to support benefits of omega-3 fatty acids on secondary-prevention, meaning after CVD has been diagnosed. Those at risk for a cardiac event are also encouraged to increase their consumption of omega-3 fatty acids; however less randomized controlled trials have been done to support this recommendation. Currently, Americans are consuming far below the recommended daily allowance for omega-3 fatty acids. Consuming omega-3 fatty acids from the diet may be the preferred method, but for those who find it hard to consume fish two times per week, supplements may provide benefits for reducing cardiac events and atherosclerosis.2 Mercury levels may be of concern in some areas, so be sure to consume a variety of fish, especially fatty fish. 2 At present, there is no concrete evidence that dietary omega-3s are better than supplemental omega-3s.3
References
1. Wang C et al. n-3 fatty acids from fish or fish-oil supplements, but not a-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review. Am J Clin Nutr. 84: 1; 5-17 (2006).
2. Kris-Etherton P, Harris W, Appel L. AHA scientific statement: fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation. 106: 2747-2757 (2002).
3. Hooper L et al. Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review. BMJ. doi:10.1136/bmj.38755.366331.2F (published 24 March 2006)
