Synopsis

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

Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been extensively studied for their effects on cardiovascular health. The scientific validation for their use stems from large epidemiological studies and randomized controlled trials. Early observational studies found that populations with high fish intake tended to have lower rates of cardiovascular disease (CVD). Subsequent research identified omega-3 fatty acids as the likely protective factor. Mechanistically, omega-3s are known to reduce triglyceride levels, lower blood pressure slightly, decrease heart rate, and possess anti-inflammatory and anti-thrombotic properties—all of which can benefit cardiovascular health.

Multiple large trials, such as the GISSI-Prevenzione and JELIS studies, have demonstrated modest reductions in cardiovascular events among high-risk individuals taking omega-3 supplements. However, more recent meta-analyses and trials have shown mixed results, with some studies showing benefit and others showing little or no effect, especially in the general population. The American Heart Association recognizes the benefit of omega-3s, particularly for people with existing heart disease or high triglycerides, but does not recommend supplementation for the general population without risk factors.

Overall, the use of omega-3s for cardiovascular disease is justified by a substantial body of scientific evidence, especially for secondary prevention and triglyceride reduction, though the magnitude of benefit is considered moderate.

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