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A recent study reveals “compelling evidence” that daily EPA plus DHA use supports cardiovascular health. The review, which was published in the Journal of the American College of Cardiology, looked at data from four controlled trials involving nearly 40,000 participants who received eicosapentaenoic acid (EPA) with or without docosahexaenoic acid (DHA) as primary prevention.
Lead author Carl J. Lavie of the Department of Cardiovascular Diseases, Ochsner Medical Center in New Orleans noted that evaluation of evidence from retrospective epidemiologic studies and from large randomized controlled trials suggests that individuals should consume 500 mg daily of Omega-3 fish oil containing EPA and DHA. People with known heart disease or heart failure aim for between 800 and 1,000 mg per day.
Science supports the benefits of these essential fatty acids. Clinical evidence indicates that EPA and DHA found in fish oil help reduce the risk of heart disease, including high cholesterol and high blood pressure. There is also strong evidence that Omega-3 essential fatty acids help inhibit the development of plaque and blood clots, thereby preventing arterial obstruction.
According to research cited by Health Canada, a balanced ratio of adequate EPA and DHA per day helps:
• support cognitive health and/or brain function (Haag 2003; Morris et al. 2003; IOM 2002)
• support the development of the brain, eyes and nerves in children and adolescents (Marszalek and Lodish 2005; Haag 2003; IOM 2002)
• maintain and support cardiovascular health (Oh 2005; Wang et al. 2004; Leaf et al. 2003; Kris-Etherton et al. 2002)
• reduce serum triglycerides/triacylglycerols (Oh 2005; Balk et al. 2004; Hooper et al. 2004; Nilsen et al. 2001; Sirtori et al. 1998), and
• in conjunction with conventional therapy, reduce the pain of rheumatoid arthritis in adults (Volker et al. 2000; Sköldstam et al. 1992).
Marine-based Omega-3 oils are the kind best utilized by the human body. Consumers who remain concerned about the use of fish products, however, can derive plant-sourced ALA Omega-3 from flax, chia or salba. The metabolic processes required to convert ALA to EPA and DHA render it less efficient and, therefore, a questionable source of Omega-3 in the eyes of nutritional scientists.
Source: Journal of the American College of Cardiology, volume 54, pages 585-594, “Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Diseases.”
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