A recent study led by researchers from the Karolinska Institutet and published in the journal Circulation suggests that increasing consumption of oily fish may help reduce the risk of cardiovascular disease, especially in individuals with a family history of the condition.
Oily fish, such as salmon, mackerel, herring, and sardines, are rich sources of omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids play a crucial role in various bodily functions but cannot be synthesized by the body, hence the need to obtain them through the diet. Several studies have already highlighted the importance of consuming a diet rich in omega-3 for overall health.
The recent large-scale international study has revealed that individuals with a family history of cardiovascular disease may particularly benefit from increasing their intake of oily fish. The study focused on fatal and non-fatal coronary heart disease, including conditions like unstable angina, heart attack, cardiac arrest, and cerebral infarction (stroke).
While cardiovascular disease does have some hereditary components, as indicated by twin studies, it has proved challenging to identify the specific controlling genes. Researchers hypothesize that it is likely a combination of genetic and environmental factors. To investigate this further, the team led by Karin Leander, senior lecturer and associate professor of epidemiology at the Institute of Environmental Medicine, Unit for Cardiovascular and Nutritional Epidemiology, Karolinska Institutet, examined the interaction between family history and dietary intake.
The study involved pooling data from over 40,000 individuals without cardiovascular disease. Throughout the follow-up period, approximately 8,000 of these individuals developed cardiovascular disease. The analysis revealed that individuals with both a family history of cardiovascular disease and low levels of EPA/DHA had an increased risk of over 40% for cardiovascular disease. Meanwhile, those with only cardiovascular disease in their immediate family had a 25% elevated risk.
According to Karin Leander, the study suggests that individuals with a family history of cardiovascular disease have more to gain from increasing their consumption of oily fish than others.
Levels of EPA/DHA were measured in all study participants, as these fatty acids cannot be produced by the body and serve as a reliable indicator of oily fish consumption, explains Leander. This objective measurement of fatty acid levels, in contrast to self-reported dietary data, is a significant advantage of the study.
Although the study is observational in nature, an area already heavily studied with numerous randomized clinical trials, it provides entirely new insights, asserts Leander. This is the first study to examine the combined impact of family history and fatty fish intake using fatty acid measurements.
The study was conducted by the Fatty Acids and Outcomes Research Consortium (FORCE), a global network of over 100 researchers and experts. It incorporates data from 15 studies conducted in 10 different countries.
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1. Source: Coherent Market Insights, Public sources, Desk research
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