Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Marine fat, particularly from sources like fish oil, is well-supported by scientific evidence for its role in supporting cardiovascular health. The primary active components are omega-3 polyunsaturated fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Numerous large-scale epidemiological studies and randomized controlled trials have demonstrated that regular consumption of marine fats is associated with a reduced risk of cardiovascular events including myocardial infarction, stroke, and sudden cardiac death. The American Heart Association recommends the inclusion of fatty fish in the diet to help lower the risk of heart disease. The proposed mechanisms include anti-inflammatory effects, reduction of triglyceride levels, stabilization of heart rhythm, and improvement in endothelial function.

Meta-analyses of clinical trials have shown that supplementation with EPA and DHA can modestly lower blood pressure, reduce triglycerides, and decrease the risk of certain adverse cardiac events, particularly in individuals with existing cardiovascular disease. However, the magnitude of benefit can vary depending on the population studied and baseline dietary intake. While not all studies have shown a significant mortality benefit, the overall body of evidence supports the cardiovascular benefits of marine fats, particularly as part of a balanced diet.

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