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Omega-3 fatty acids from fish oils and cardiovascular disease.
Mol Cell Biochem 2004; 263(1-2):217-25MC

Abstract

Fish and fish oils contain the omega-3 fatty acids known as eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA). Epidemiological studies have shown an inverse relation between the dietary consumption of fish containing EPA/DHA and mortality from coronary heart disease. These relationships have been substantiated from blood measures of omega-3 fatty acids including DHA as a physiological biomarker for omega-3 fatty acid status. Controlled intervention trials with fish oil supplements enriched in EPA/DHA have shown their potential to reduce mortality in post-myocardial infarction patients with a substantial reduction in the risk of sudden cardiac death. The cardioprotective effects of EPA/DHA are widespread, appear to act independently of blood cholesterol reduction, and are mediated by diverse mechanisms. Their overall effects include anti-arrhythmic, blood triglyceride-lowering, anti-thrombotic, anti-inflammatory, endothelial relaxation, plus others. Current dietary intakes of EPA/DHA in North America and elsewhere are well below those recommended by the American Heart Association for the management of patients with coronary heart disease.

Authors+Show Affiliations

Department of Psychiatry and Behavioural Neurosciences, Faculty of Health Sciences, McMaster University, Hamilton, Ontario, Canada. bholub@uoguelph.caNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

15524182

Citation

Holub, Darren J., and Bruce J. Holub. "Omega-3 Fatty Acids From Fish Oils and Cardiovascular Disease." Molecular and Cellular Biochemistry, vol. 263, no. 1-2, 2004, pp. 217-25.
Holub DJ, Holub BJ. Omega-3 fatty acids from fish oils and cardiovascular disease. Mol Cell Biochem. 2004;263(1-2):217-25.
Holub, D. J., & Holub, B. J. (2004). Omega-3 fatty acids from fish oils and cardiovascular disease. Molecular and Cellular Biochemistry, 263(1-2), pp. 217-25.
Holub DJ, Holub BJ. Omega-3 Fatty Acids From Fish Oils and Cardiovascular Disease. Mol Cell Biochem. 2004;263(1-2):217-25. PubMed PMID: 15524182.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Omega-3 fatty acids from fish oils and cardiovascular disease. AU - Holub,Darren J, AU - Holub,Bruce J, PY - 2004/11/5/pubmed PY - 2005/3/12/medline PY - 2004/11/5/entrez SP - 217 EP - 25 JF - Molecular and cellular biochemistry JO - Mol. Cell. Biochem. VL - 263 IS - 1-2 N2 - Fish and fish oils contain the omega-3 fatty acids known as eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA). Epidemiological studies have shown an inverse relation between the dietary consumption of fish containing EPA/DHA and mortality from coronary heart disease. These relationships have been substantiated from blood measures of omega-3 fatty acids including DHA as a physiological biomarker for omega-3 fatty acid status. Controlled intervention trials with fish oil supplements enriched in EPA/DHA have shown their potential to reduce mortality in post-myocardial infarction patients with a substantial reduction in the risk of sudden cardiac death. The cardioprotective effects of EPA/DHA are widespread, appear to act independently of blood cholesterol reduction, and are mediated by diverse mechanisms. Their overall effects include anti-arrhythmic, blood triglyceride-lowering, anti-thrombotic, anti-inflammatory, endothelial relaxation, plus others. Current dietary intakes of EPA/DHA in North America and elsewhere are well below those recommended by the American Heart Association for the management of patients with coronary heart disease. SN - 0300-8177 UR - https://www.unboundmedicine.com/medline/citation/15524182/Omega_3_fatty_acids_from_fish_oils_and_cardiovascular_disease_ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=15524182.ui DB - PRIME DP - Unbound Medicine ER -