Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Anchovies are small, oily fish that are rich in omega-3 polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). There is a substantial body of scientific evidence supporting the cardiovascular benefits of omega-3 fatty acids, including their role in reducing the risk factors associated with arteriosclerosis (also known as atherosclerosis), a condition characterized by the hardening and narrowing of the arteries due to plaque buildup.

Multiple clinical studies and meta-analyses have demonstrated that increased intake of omega-3s from fish and seafood can lower triglyceride levels, reduce inflammation, modestly decrease blood pressure, and improve endothelial function—all of which are relevant to slowing the progression of arteriosclerosis. The American Heart Association recommends the consumption of fatty fish (such as anchovies, sardines, and salmon) at least twice a week for cardiovascular health.

However, while anchovies themselves have not been the direct subject of large clinical trials for arteriosclerosis, their omega-3 content is comparable to other oily fish that have been studied. The evidence is not specific to anchovies but to omega-3-rich seafood in general. Therefore, the scientific support is moderate (3/5), indicating anchovies are a reasonable dietary component to support cardiovascular health, but are not a standalone treatment for arteriosclerosis.

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