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Omega-3 fatty acids in the prevention and control of cardiovascular disease

European Journal of Clinical Nutrition volume 57, pages S22–S25 (2003)Cite this article

Abstract

Cardiovascular disease is one of the main causes of death in developed countries. Several factors are involved in its appearance and progress, among which nutrition enjoys a certain protagonism. Until recently, the dietetic criteria for preventing and controlling cardiovascular disease were mainly restrictive (at least in terms of energy and fat intake), but such advice is difficult to follow, and without careful monitoring can lead to deficiencies that might negatively affect quality of life and perhaps even life expectancy. Several investigations show that some components of the lipid fraction of the diet, such as ω-3 fatty acids, are beneficial with respect to cardiovascular disease, and these have become the centre of much attention. This paper reviews the results of some of these studies and evaluates the benefit of these fatty acids in the prevention of coronary heart disease. The sources of ω-3 fatty acids, their recommended consumption, possible mechanisms of action and potential adverse effects are discussed.

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Authors and Affiliations

  1. Unidad de Lípidos, Fundación Jiménez Díaz, Madrid, Spain

    P Mata López

  2. Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain

    R M Ortega

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  1. P Mata López
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  2. R M Ortega
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Guarantor: P Mata López.

Contributors: The order in which the contributors are listed has been agreed upon by the investigators, and indicates that the first author (P Mata López) made the greatest contribution. This consisted of designing the work performed. The second author (RM Ortega) contributed to the work by writing the definitive version of the manuscript.

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Correspondence to R M Ortega.

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López, P., Ortega, R. Omega-3 fatty acids in the prevention and control of cardiovascular disease. Eur J Clin Nutr 57 (Suppl 1), S22–S25 (2003). https://doi.org/10.1038/sj.ejcn.1601805

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