Omega 3 Fatty Acids Lowers CVD Risk

CVD preventionVery high intake of PUFAs may carry risk of lipid oxidation which is thought to be an important mechanism involved in pathogenesis of atherosclerosis, cancer and inflammation. However, whether high intake in Omega 3 Fatty Acid PUFAs increase LDLox is controversial, and the assessment methods for lipid oxidation in vivo have limitations in reflecting the processes in the arterial intima. Regardless of the influence on LDL oxidation, there seems to be a net beneficial effect on clinical outcomes by enrichment with dietary PUFAs. It’s reasonable to encourage a high intake of antioxidants through habitual diet along with PUFA-rich diets.  Dietary [from food] cholesterol insignificant. Metabolism 2001 May;50(5):594-597.

A number of possible mechanisms of Omega 3 Fatty Acid PUFAs on CVD prevention have been proposed:

  1. Inhibit platelet aggregation and blood to clot by promoting formation of TXA3 & PG-I3
  2. Modify dyslipidemia by lower triacylglycerols and Cholesterol, increase in HDL2-C,
  3. Improve arterial function, inhibit monocytes migration into plaque, and cytokine, PDGF and it’s mRNA production, relax blood vessels and reduce BP by stimulate endothelial production of NO,
  4. Anti-arrhythmias by altering cell membrane fatty acids composition and electrophysiological function, reduce vulnerability to ventricular fibrillation, and less risk of cardiac arrest & sudden death
  5. Anti-inflammation by reducing production of TXB2, PGE2 and interleukin

Current intake of total Omega 3 Fatty Acid PUFAs is 1.6g/d in US (1999), 1.8g/d in UK (1995), and g/d, the majority comes from plant Omega 3 Fatty Acid (alpha-linolenic acid), EPA and DHA intake only about 0.1-0.2g/d. However, there’s no published data about national dietary intake of Omega 3 Fatty Acid PUFAs in China yet.


Mike Maunu – Founder