Thursday, August 30, 2007

Omega-3 fatty acid intake associated with lower heart disease risk

Increased consumption of omega-3 fatty acids in the diet is associated with lower levels of inflammation and endothelial activation, according to results from a study at Harvard. Dysfunction of the endothelium, which is the inner lining of the blood vessel wall, is an early event in the development of atherosclerosis and subsequent heart disease.

Food frequency questionnaires completed in 1986 and 1990 by 727 participants in the Nurses' Health study were evaluated for levels of the omega-3 fatty acids alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

Alpha-linolenic acid consumption was found to be inversely associated with several plasma markers of inflammation, while EPA and DHA intake was inversely related to platelet aggregration.

Results of this study indicate that in addition to reducing triglycerides, platelet aggregation and heart arrhythmias, omega-3 fatty acids may also reduce the body's production of hydrogen peroxide, which is involved in the inflammatory process.

J Nutr 2004 Jul;134(7):1806-11

It's always great to see both studies at the biochemical level (concerning the endothelial wall) supported by questionnaires of people's experiences supporting the same idea: that our circulatory health can be greatly improved by intake of Omega-3 fatty acids.

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OptOmega strives to re-establish the optimal balance of omega-3 and amega-6 fatty acids by providing a ratio of 3-to-1 omega-3 to omega-6.

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1 comment:

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