Abstract
Fish products are a major source of long-chain, omega-3 fatty acids. These are mainly responsible of the cardioprotective effect of fish consumption. The first section of the paper reviews the role of polyunsaturated fatty acids in physiology. Then, epidemiological studies demonstrating the protective effects against cardiovascular disease are reviewed, including ecological, case-control, cohort and interventional studies. Their mechanisms act on known risk factors, but mainly on platelet aggregation, plaque vulnerability and arrythmia. This explains their rapid effect in secondary prevention. Food sources, variations in food composition and loss of omega-3 fatty acids in foods are discussed, followed by observed and recommended intakes. In the elderly, alpha linolenic acid intake is often inadequate, making it necessary to provide EPA and DHA directly with fish. Finally, the omega-6/omega-3 ratio must not be too high.
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