Prevention of coronary disease and sudden death by nutrition

Abstract

Nutrition influences sudden cardiac death (SCD) not only by determining the development of atherosclerotic coronary disease but possibly also by more specific rhythm stabilizing abilities of some nutrients. QUANTITATIVE ASPECTS: A body mass index >30 is associated with a 2.6-fold risk of SCD, probably via the risk factors diabetes and hypertension. QUALITATIVE ASPECTS: alpha-linolenic acid (ALA) is a substrate for the production of the N-3-fatty acids eicosapentaenoic acid (EPA) und docosahexaenoic acid (DHA). The consumption of ALA correlates with decreased MI risk. Fish consumption is (in case control studies) associated with reduced MI-risk and (in prospective controlled studies) with decreased risk of SCD. Two or more fish meals/week and the estimated N-3-fatty acids (n-3-FA) ingestion of > 1.2 g/week correlate with a reduced SCD-risk. The blood level of the N-3-FA EPA and DHA correlate highly with a reduced risk for SCD. It is likely that the marine production of N-3-FA will not suffice to supply the amount needed for large scale prevention. Industrial farming of algae and genetic modification of mammal muscle cells resulting in improved ability to transform N-6-FA to corresponding N-3-FA could contribute to better availability of N-3-FA for prevention. Nutrition influences sudden cardiac death (SCD) not only by determining the development of atherosclerotic coronary disease but possibly also by more specific rhythm stabilizing abilities of some nutrients.