Positive Health Online

Abstract

ERKKILAE and colleagues, Department of Clinical Nutrition, University of Kuopio and Kuopio University Hospital, Kuopio, Finland, arja.erkkila@tufts.edu, have investigated the connection between n-3 fatty acids and the risk of cardiovascular disease events in patients with coronary artery disease.

Background

The hypothesis to be tested in this study was that an increased content of n-3 fatty acids in serum would be associated with a lower risk of coronary events. including death, in patients with established coronary artery disease.

Methodology

285 men and 130 women with established coronary artery disease took part in this study, Fatty acids were measured both as dietary intakes through food records and in serum samples. Patients were followed up for 5 years.

Results

During follow-up, 36 patients died, 21 had myocardial infarctions, and 12 had strokes. The relative risks for patients in the highest tertile of n-3 fatty acid intake compared to those in the lowest tertile were about one third. A high proportion of eicosapentaenoic acid in serum was associated with a lower risk of death, as was a higher consumption of fish.

Conclusion

High proportions of n-3 fatty acids in serum lipids are associated with a lower risk of death from coronary artery disease over 5 years.

References

Erkkilae AT et al. N-3 fatty acids and 5-y risks of death and cardiovascular disease events in patients with coronary artery disease. The American Journal of Clinical Nutrition 78(1): 65-71. 2003.