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Omega-3 Fatty Acid Might Not Prevent Repeat Heart Attack!
 

The American Heart Association (AHA) recommends eating fish, in particular fatty fish, at least twice (2 servings) a week. Each serving is 3.5 ounce cooked or about three-quarter cup of flaked fish.

So, why is fish so important?

Being a good source of protein, fish is not high in saturated fat, unlike fatty meat products. Fatty fish like salmon, mackerel, sardines and tuna are high in omega-3 fatty acids, which is good for the heart of healthy people and those who are at high risk of or already have cardiovascular disease.

Research has already shown that omega-3 fatty acids reduce the risk of arrhythmias (abnormal heartbeat) that could lead to sudden death. Omega-3 fatty acids could also reduce triglyceride levels, lower blood pressure (slightly) and slow growth rate of atherosclerotic plaque.

An announcement made during the European Society of Cardiology Congress 2010 held in Stockholm, Sweden from Aug 28 through Sept 1, 2010, however, surprised many. Researchers from Wageningen University, Netherlands reported that taking omega-3 fatty acid might not help cut the risk of additional cardiovascular events for those who have got at least one heart attack. They also published findings of their study, which was supported by the Netherlands Heart Foundation, the National Institutes of Health, and Unilever, in the New England Journal of Medicine.

In order to examine whether a low dose of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), or ALA (alpha-linolenic acid) can cut the risk of major cardiovascular events, fatal coronary heart disease and clinical sequelae of ventricular fibrillation, researchers enlisted 4,837 patients aged between 60 and 80 who had suffered myocardial infarction or heart attack.

High contents of EPA and DHA can be found in fatty fish such as salmon, herring and sardine while alpha-linolenic acid (ALA) is found in vegetables, seeds and nuts including soybeans, flax seeds and walnuts.

During the 40-month follow-up period, 671 patients were found to get a major cardiovascular event. The risk of cardiovascular events did not decrease in patients who received omega-3 fatty acids compared with those who received the placebo.

But, ALA seemed to cut the risk of cardiovascular events like myocardial infarction in women by 27 percent, and EPA and DHA seemed to reduce the likelihood of coronary heart disease mortality in patients with diabetes. The risk of ventricular arrhythmia-related events in patients with diabetes was also reduced by 49 percent by EPA and DHA, and 61 percent by ALA.

Researchers admitted that their study did not seem to provide a definite conclusion that use of omega-3 fatty acids was useless in patients who have experienced myocardial infarction. This is because there were too many variables present during the study.

They also explained that the lack of efficacy might be results of the very good drug treatment the patients were receiving, with 85 percent on cholesterol-lowering statins, as well as blood pressure and blood-thinning medications.

As expected, many medical experts raise their doubts on the new findings. Some felt that the dose of EPA and DHA used in the trial was less than half of the amount used in previous studies that showed omega-3 fatty acids could reduce the risk of death from heart attack and stroke. Also, the study population could be too small to have a reliable conclusion. Others suggested that the margarine encouraged patients to increase consumption of bread, which could lead to weight gain, and the high sodium content in bread might also increase blood pressure. All these could have affected the study outcome.

One thing is sure! Most doctors are unlikely to change their clinical practice, with many of them have prescribed their patients with omega-3 fish oil capsules to reduce triglycerides, which could clog arteries.

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