Omega-3 Diet Linked to Lower Heart Disease Risk


In yet another study showing the benefits of consuming foods high in Omega-3, Akira Sekikawa (MD) and colleagues found that rather than genetic factors contributing to the lower heart disease risk in Japan’s population, the actual Omega-3 content of Japanese diets may be responsible instead.

The study, cited in the August edition of the Journal of the American College of Cardiology, involved 281 men living in Japan, 306 Caucasian American men and 281 Japanese-American men living in Hawaii.

The researchers conducted blood tests to measure total fatty acids and Omega-3 fatty acids.

Although the total fatty acid levels were similar amongst all three groups, the amount of fatty acids from fish consumption was twice as high among the Japanese men group as compared to both American groups.

The study also indicated that men living in Japan had significantly less atherosclerosis (plaque build up inside the arteries).

Dr. Sekikawa concluded that increasing the intake of Omega-3 fatty acids could “…have a very substantial impact on heart disease.”

Source: Sekikawa A., Curb J.D., Ueshima H., et al. Marine-derived n-3 fatty acids and atherosclerosis in Japanese, Japanese-American and white men: a cross-sectional study. Journal of the American College of Cardiology. 2008 Aug., 52(6):417-424


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