Coronary Heart Desease
Beate March 1st, 2007
The Omega-3 Index and Coronary Heart Disease
Low levels of Omega-3’s are implicated in numerous illnesses and are considered a significant risk factor for coronary heart disease. A study appearing in Preventive Medicine builds upon the broad base of studies supporting the benefit of dietary fish oil supplementation.
Researchers used clinical and laboratory experiments to measure of the composition of fatty acids in red blood cells to determine the Omega-3 Index, an associated risk factor index for illnesses associated with coronary heart disease. An index measure of 8% or greater is associated with better heart outcomes, while a risk index of 4% or less seems to indicate susceptibility to heart illnesses. Those who consume fish and fish oil supplements are able to raise their index, decreasing the likelihood of negative cardiac events.
This new risk index appears to be a useful predictor of future heart problems – especially for sudden cardiac death – and one that could be used easily by medical practitioners with significant usefulness.
“The Omega-3 Index: a new risk factor for death from coronary heart disease?“ Preventative Medicine. 2004 Jul;39(1):212-20.
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