Intake of Omega 3 Fatty Acids Reduces CV Risk in MI Survivors
Increasing the intake of long-chain omega-3 fatty acids (n-3 FAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is often recommended for the prevention of cardiovascular disease (CVD). A recent added further value suggests that in patients with coronary heart disease (CHD) and prior myocardial infarction (MI), fish intake, as well as intake and plasma levels of EPA+DHA,...
Increasing the intake of long-chain omega-3 fatty acids (n-3 FAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is often recommended for the prevention of cardiovascular disease (CVD). A recent added further value suggests that in patients with coronary heart disease (CHD) and prior myocardial infarction (MI), fish intake, as well as intake and plasma levels of EPA+DHA, correlate with lower cardiovascular risk. The study findings were published in the Journal of the American Heart Association on November 30, 2021.
Most observational studies on omega‐3 fatty acids (n‐3 FAs) have focused on healthy populations. However, the relationship between n‐3 FAs and mortality is not yet clear in patients with coronary heart disease (CHD). Therefore, Dr Kamalita Pertiwi and her team conducted a study to evaluate the associations of dietary and circulating EPA+DHA and alpha‐linolenic acid, plant‐derived omega‐3 fatty acids, with long‐term mortality risk after myocardial infarction.
In this long-term follow up of Alpha Omega Cohort, the researchers included 4067 Dutch patients with prior myocardial infarction. They assessed the baseline intake of fish and omega‐3 fatty acids through a validated 203‐item food frequency questionnaire. The circulating omega‐3 fatty acids were assessed in plasma cholesteryl esters. The patients were followed for 12 years and, the major outcome assessed was cardiovascular mortality.
Key findings of the study:
- During a median follow‐up period of 12 years, the researchers observed 1877 deaths, of which 515 were from CHD and 834 from cardiovascular diseases.
- Upon analysis, they found that the dietary intake of EPA+DHA was significantly inversely associated with only CHD mortality (HR, 0.69 for >200 versus ≤50 mg/d; HR, 0.92 per 100 mg/d).
- They found similar findings for fish consumption (HRCHD, 0.74 for >40 versus ≤5 g/d).
- They noted that the circulating EPA+DHA was inversely associated with CHD mortality (HR, 0.71 for >2.52% versus ≤1.29%; 0.85 per 1‐SD) and also with cardiovascular diseases and all‐cause mortality.
- However, they noted that the dietary and circulating alpha‐linolenic acid were not significantly associated with mortality endpoints.
The authors concluded, "Higher levels of dietary and circulating EPA and DHA (mainly from fish) were associated with a lower risk of mortality, in particular from CHD, in Dutch patients with prior MI with on average a low level of fish consumption. "
They further added, "These findings could have major implications for dietary advice after MI and warrants confirmation in other cohorts of patients with CHD with long‐term follow‐up."
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