Omega 3 & Cardiovascular Disease

Cardiovascular disease, more commonly known as heart disease, is the leading cause of death for both men and women in the United States, according to the Centers for Disease Control and Prevention. Many factors, such as high blood pressure and high blood cholesterol levels, increase the risk for developing heart disease. Omega-3 fatty acids, a specialized type of polyunsaturated fat, show promise in reducing risk factors and preventing the onset of cardiovascular diseases, according to research published in the "Journal of American College of Cardiology."

Role of Omega-3

Nutrients the body needs but cannot produce are known as essential nutrients. It gets these nutrients through foods. Omega-3 is an essential fatty acid that plays a vital role in normal growth and development. Omega-3 fatty acids support brain function by enhancing memory, performance and behavior functions. In addition, omega-3 reduces inflammation, which means it may reduce chronic diseases such as cardiovascular disease, cancer and arthritis. The types of omega-3 fatty acids include eicosapentaenoic acid, or EPA, docosahexaenoic acid, or DHA, and the precursor to EPA known as alpha-linolenic acid, or ALA.

Cholesterol

Cholesterol is a waxy, fat-like substance produced by cells in the body and ingested in certain types of foods. When the amount of cholesterol in the blood becomes too high, the "bad" cholesterol accumulates along the walls of the blood vessels. This can interfere with the flow of blood and lead to cardiovascular disease. The University of Maryland Medical Center reports that populations who eat a diet rich in omega-3 fatty acids have high levels of "good" cholesterol, known as HDL, which prevent or lessen heart disease by removing excess cholesterol from the blood.

Triglycerides

Consuming omega-3 fatty acids can lower triglyceride levels by 25 to 30 percent, according to research published in "Circulation" by the American Heart Association. Triglycerides, another type of fat found in the blood, store the unused calories to provide the body with energy later. High levels of triglycerides contribute to atherosclerosis, a process characterized by thickening of the blood vessel walls that causes the vessels to become hard and leads to cardiovascular disease.

Effects on the Heart

Omega-3 fatty acids may also directly affect the heart. Consuming a diet rich in omega-3 fatty acids can decrease the risk of arrhythmias--irregular heart beat. Although the mechanism of action remains unknown, scientists theorize that the fatty acids may stabilize the muscular wall of the heart, known as the myocardium, according to "Circulation." Reducing the risk of arrhythmia decreases the risk of sudden cardiac death.

Recommended Intake

Cold-water fatty fish, such as tuna, salmon, mackerel and herring, serve as the best source of EPA and DHA fatty acids. Plant foods including flaxseeds, soybeans and pumpkin seeds contain ALA, which the body then converts into EPA. To protect against cardiovascular disease, the American Heart Association recommends consuming at least two 3.5-ounce servings of fatty fish per week.