Omega-3 Fatty Acids Decrease Heart Failure

Medical researchers of a recent study reported in the European Journal of Clinical

Nutrition found a high intake of fish omega-3 fatty acids reduce the incidence of heart failure by 25 per cent.

In 1970 the first report of the heart health benefits of omega-3 fatty acids was made public. Since then thousands of studies have created a fund of knowledge. This new study adds to earlier data in men from the same researchers and published in the European Heart Journal. It is one of the largest studies to investigate the association between fatty fish and omega-3 intake, and heart failure, found that omega-3 fatty acids may reduce the risk of heart failure by 33 per cent.

Heart failure is a condition that happens the heart's muscle weakens and can't effectively pump enough blood to meet the body's needs. It is the most frequent cause of hospitalization among the over sixty-five. Its symptoms include fatigue and weakness, difficulty walking, difficulty breathing, rapid or irregular heartbeat, and persistent cough or wheezing.

Dr. Emily Levitan, and her colleagues, conducted the study over a span of 18 years. It included 36,234 women participating in the Swedish Mammography Cohort. The diet of the women, aged between 48 and 83 was obtained using 96-item food-frequency questionnaires.

Consuming one portion of fatty fish per week could offer benefits for women by reducing the risk of developing heart failure by up to 30 per cent, compared with women who ate no fatty fish.

During the 18 years of the study, 651 cases of heart failure occurred. Consuming one serving of fatty fish per week was associated with a 14 per cent reduction in the risk of heart failure, in comparison to women who did not eat any fatty fish. Furthermore, eating two servings of fatty fish per week was associated with a 30 per cent reduction.

The association for omega-3 fatty acids was stronger, said the researchers, with the highest intakes of omega-3 associated with a 25 per cent reduction in risk. The researchers noted, "Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first heart failure hospitalization or death in this population.

by: Elaine R. Ferguson, MD

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