Randomized Trials Show Fish Oil Reduces Risk of Cardiovascular Illness

Omega-3 fatty acids, commonly known as fish oil, have been proven to significantly reduce the risk of cardiovascular disease according to a new scientific paper co-authored by cardiologist Dr. James O’Keefe from the Saint Luke’s Mid America Heart Institute and published in the Journal of Mayo Clinic Proceedings.

The question of whether omega-3s should be recommended by healthcare professionals was debated previously due to inconclusive evidence, however this new paper synthesizes the data from three large randomized trials that were recently conducted to address the correlation between omega-3 supplementation and heart-related illnesses.

“These important trials collectively strongly indicate that omega-3s reduce risk for cardiovascular events such as heart attack, stroke, and cardiovascular death,” O’Keefe said.

Individuals who would benefit from taking an omega-3 supplement include those who have a low dietary intake of fish and/or seafood (less than two servings per week), an increased blood triglyceride level, or a previous heart disease diagnosis.

About 90% of Americans do not consume adequate amounts of omega-3. The health benefits of this nutrient depend on the dosage. All individuals should get try to consume at least 500 mg of EPA plus DHA (the two main omega-3s); up to 4000 mg per day may be required to lower triglycerides and attain maximal cardio-protective benefits. Omega-3 is an inexpensive therapy that is considered safe, and serious side effects are rare.

Read the complete article: “Sea Change for Marine Omega-3s: Randomized Trials Show Fish Oil Reduces Cardiovascular Events.” authored by Dr. O’Keefe and colleagues in the Journal of Mayo Clinical Proceedings.

Learn more about Saint Luke’s Mid America Heart Institute – a top-ranking institute offering the most comprehensive heart and vascular care in Kansas City.

Originally published at saintlukeskc.org.