Posted on 03/12/2008 6:29:03 PM PDT by blam
Cardiovascular Benefits Of Omega-3 Fatty Acids Reviewed
ScienceDaily (Mar. 12, 2008) — Thousands of research studies have documented how the oils known as omega-3 fatty acids can benefit the cardiovascular system, particularly among people diagnosed with coronary artery disease. The incredible volume of research on this topic creates difficulty for many physicians and patients to stay current with findings and recommendations related to these oils. In the March issue of Mayo Clinic Proceedings, contributors briefly summarize current scientific data on omega-3 fatty acids and cardiovascular health, focusing on who benefits most from their protective effects, recommended guidelines for administration and dosing, and possible adverse effects associated with their use.
Two omega-3 fatty acids that have been associated with cardiovascular benefit, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are found in fish oils. The best source for DHA and EPA are fatty coldwater fish such as herring, mackerel, salmon and tuna. Fish oil supplements or algae supplements also can provide omega-3 fatty acids.
Author James O'Keefe, M.D., a cardiologist from the Mid America Heart Institute in Kansas City, Mo., cites the results of several large trials that demonstrated the positive benefits associated with omega-3 fatty acids, either from oily fish or fish oil capsules.
"The most compelling evidence for the cardiovascular benefit provided by omega-3 fatty acids comes from three large controlled trials of 32,000 participants randomized to receive omega-3 fatty acid supplements containing DHA and EPA or to act as controls," explains Dr. O'Keefe. "These trials showed reductions in cardiovascular events of 19 percent to 45 percent. Overall, these findings suggest that intake of omega-3 fatty acids, whether from dietary sources or fish oil supplements, should be increased, especially in those with or at risk for coronary artery disease."
How much fish oil should people attempt to incorporate into their diets? According to Dr. O'Keefe, people with known coronary artery disease should consume about 1 gram per day, while people without disease should consume at least 500 milligrams (mg) per day.
"Patients with high triglyceride levels can benefit from treatment with 3 to 4 grams daily of DHA and EPA," says Dr. O'Keefe. "Research shows that this dosage lowers triglyceride levels by 20 to 50 percent."
About two meals of oily fish can provide 400 to 500 mg of DHA and EPA, so patients who need to consume higher levels of these fatty-acids may choose to use fish oil supplements to reach these targets.
Dr. O'Keefe also notes that research supports the effectiveness of combining the consumption of fish oil with the use of cholesterol-lowering medications called statins. Combination therapy with omega-3 fatty acids and a statin is a safe and effective way to improve lipid levels and cardiovascular health beyond the benefits provided by statin therapy alone. Blood DHA and EPA levels could one day be used to identify patients with deficient levels and to individualize therapeutic recommendations.
Dr. O'Keefe found little evidence of serious adverse effects associated with fish oil consumption. "In prospective placebo-controlled trials, no adverse effects were observed to occur at a frequency of more than 5 percent, and no difference in frequency was noted between the placebo and omega-3 fatty acid groups," he says.
The most commonly observed side effects include nausea, upset stomach and a "fishy burp." Taking the supplement at bedtime or with meals, keeping fish oil capsules in the freezer or using enteric-coated supplements may help reduce burping and upset stomach symptoms.
Adapted from materials provided by Mayo Clinic.
bttt
I have found eggs that are higher in Omega 3's. They are a little more expensive though.
I use canola oil all the time. It is also the key ingredient in "spray on" oils, such as "PAM". I also use virgin olive oil. While virgin olive oil does not have the omega 3 content of fish oil, it does have a fair amount and is a good choice for cooking and salads.
Not a great choice for me, but we do use a fair amount of virgin olive oil.
They do have them, though I am not a big fan of taking fish oil/flax oil/borage oil pills. I prefer to eat fish and use other products that tend to be higher in the omega 3's.
btt
And CLA too.
My alternative medicine sources tell me that if you cook with olive oil (which I sometimes do) you should throw in a bit of garlic to prevent it from going off from the heat. Fortunately I also like garlic.
All I have ever heard about is the necessity of keeping the proper ratios of omega 3's vs. omega 6's. Where does that information come from?
All I have ever heard about is the necessity of keeping the proper ratios of omega 3's vs. omega 6's. Where does that information come from?
Non-fish DHA is available in supplement form, from algae. Which, by the way, is where fish get it from. Farm-raised fish contains little or no DHA. The active compound is trademarked “Neuromins”, but is available in various different brands, with the bottles identifying the contents as “Neuromins DHA” in addition to the brand name (e.g. Vitamin Shoppe).
I'll wager we've got many more people in this nation overdosing from trans-fats, nutra-sweet, high glucose corn syrup and over processed carbs with unpronounceable additives than we do overdosing on cod liver oil ;).
I have heard of the benefits of taking algae. Lots of algae supplements out there.
“15 grams of flaxseed oil provides ca. 8 grams of ALA, which is converted in the body to EPA and then DHA at an efficiency of (2%-15%), and (2%-5%) respectively.[74]”
http://en.wikipedia.org/wiki/Omega-3_fatty_acid
Also:
“Eicosapentaenoic acid (EPA; 20:5n–3) and docosahexaenoic acid (DHA; 22:6n–3) play a vital role in many metabolic processes. Although these 2 fatty acids are readily available from fish, these marine-derived fatty acids can also be synthesized by humans from alpha-linolenic acid (ALA; 18:3n–3). Humans, however, can obtain ALA only through their diets, because the absence of the required 12- and 15-desaturase enzymes makes de novo synthesis from stearic acid impossible. Furthermore, conversion of dietary ALA into EPA is limited. Because the efficacy of n–3 long-chain polyunsaturated fatty acid (LC-PUFA) synthesis decreases down the cascade of ALA conversion, DHA synthesis from ALA is even more restricted than that of EPA. [5]
It is generally assumed that linoleic acid (LA; 18:2n–6) reduces EPA synthesis because of the competition between ALA and LA for common desaturation and elongation enzymes.”
For most all other fish, that could be true, including shellfish. However, these are never stated to be Omega-3 sources.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.