Clinical evidence supports the epidemiological research suggesting that omega 3 (n-3) fatty acids are beneficial to the cardiovascular system. Both docosahexanoic acid (DHA, C22:6 (n-3)) and eicosapentanoic acid (EPA, C20:5 (n-3)) are long chain fatty acids in fish oils that can be metabolised to a number of anti-inflammatory eicosanoids. Eicosanoids are thought to be protective of cardiovascular disease because they modulate inflammation. Accumulation of DHA and EPA in plasma membranes of blood cells is known to decrease platelet aggregation. In addition, research suggests that n-3 fatty acids from fish may have blood pressure and triglyceride lowering effects as well as heart rhythm stabilising effects that contribute to their cardio-protective effects. However, less is known about the association between n-3 fatty acid intake and endothelial tissue changes. Limited research suggests that fish oils may decrease the calcification of coronary arteries, a known marker for atherosclerotic plaque formation.
For example, researchers1 have investigated the association between fish and fish oil supplement intakes with calcification of the coronary arteries in 1570 asymptomatic subjects. Calcification was assessed by use of electron-beam computer tomography and dietary intakes of fish and fish oils was assessed by used of a frequent food questionnaire. Prevalence ratios (PR) were used assess the impact of fish, EPA and DHA on mild or moderate calcification as well as severe calcification. The results showed that a fish intake over 19g/d resulted in a statistically significant lower level (12 to 13%) of arterial calcification (PR: 0.87) compared to subjects who consumed no fish (PR: 0.98). High fish intakes were also protective of severe calcification, subjects with the highest intakes showing a reduced risk of developing severe calcification. Interestingly, EPA and DHA intakes as supplements did not show a protective effect against coronary calcification.
RdB
