Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFAs) are believed to be important for cardiovascular health. Many investigations have been carried out in an attempt to examine the effect of n-3 PUFAs intake, in the form of supplementation or fortified foods, for the management of cardiovascular disease (CVD) and risk factors for CVD, whereas less is known about the effect on healthy individuals. The present study reviews the available literature in order to examine the relationship between n-3 PUFAs intake, either via supplementation or enriched food, and the prevention of CVD among healthy adults. Interventional clinical trials on subjects aged >18 years old with none of the established risk factors for CVD have been considered for review. n-3 PUFAs supplementation or enriched food may positively regulate triglycerides and some lipoprotein subsets, as well as several vascular and coagulation parameters, even in healthy patients, presenting no risk factors for CVD, suggesting a protective effect. Diet enrichment with omega-3 is likely to be useful in helping to lower the risk of developing CVD in healthy individuals, but still offers no strong evidence of a tangible benefit on a population level. Additional studies are needed to determine the optimal daily intake, especially to prevent the unfavorable effects of PUFAs over-consumption.
Highlights
Cardiovascular diseases (CVD) are currently the leading cause of death among developed countries, even in apparently healthy subjects, representing a significant clinical issue that still needs to be properly managed [1]
Despite the heterogenous nature of the evidence base, some reliable findings appear to suggest that n-3 PUFAs are likely to exert a protective role on CVD development [3,4,5]. n-3 PUFAs, such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3), are molecules containing one of the double bonds located at three carbon atoms from the methyl
This review was aimed at evaluating the impact of n-3 PUFA intake supplementation or enriched food on primary prevention of CVD, focusing on subjects with no risk factors for CVD
Summary
Cardiovascular diseases (CVD) are currently the leading cause of death among developed countries, even in apparently healthy subjects, representing a significant clinical issue that still needs to be properly managed [1]. Despite inherited predisposing and unmodifiable factors such as age or race, the occurrence of developing CVD is strongly associated with the presence of dysmetabolic conditions and deregulation of clinical parameters: increased very low-density lipoprotein cholesterol (VLDL) and triglyceride (TGC) levels, decreased high-density lipoprotein cholesterol (HDL) levels, obesity, diabetes, and hypertension [2]. All these factors can be partially modulated by diet and lifestyle. DHA could derive from the precursor α-linolenic acid (ALA, 18:3 n-3) found in some leafy vegetables, nuts and vegetable oils [8]. n-3 PUFAs may be provided via commercially available n-3 enriched foods (e.g., fish oils or krill oils added to foods), or by supplements
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