EPA, DHA omega-3s may lower heart disease risk

A comprehensive meta-analysis published in the Mayo Clinic Proceedings shows that EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) omega-3s may reduce the risk of coronary heart disease (CHD).

The researchers conducted a systematic literature search of Ovid/Medline, PubMed, Embase, and the Cochrane Library from Jan. 1, 1947, to Nov. 2, 2015. They identified 18 randomized controlled trials (RCTs) and 16 prospective cohort studies examining EPA+DHA from foods or supplements and CHD, including myocardial infarction, sudden cardiac death, coronary death, and angina.

Among RCTs, there was a statistically significant reduction in CHD risk in higher risk populations, including 16% in those with high triglycerides and 14% in those with high LDL cholesterol. In addition, they found a non-statistically significant 6% risk reduction among all populations in RCTs, a finding supported by a statistically significant 18% reduced risk of CHD among prospective cohort studies.

“What makes this paper unique is that it looked at the effects of EPA and DHA on coronary heart disease specifically, which is an important nuance considering coronary heart disease accounts for half of all cardiovascular deaths in the United States,” said Dominik Alexander, lead author and principal epidemiologist for EpidStat. “The 6% reduced risk among RCTs, coupled with an 18% risk reduction in prospective cohort studies—which tend to include more real-life dietary scenarios over longer periods—tell a compelling story about the importance of EPA and DHA omega-3s for cardiovascular health.”

The researchers noted that further clinical trials looking specifically at CHD outcomes may continue to provide a better understanding of the promising beneficial relationship between EPA/DHA and CHD risk. Current RCTs have varying durations, different baseline CHD status for study participants, and utilize several methods for patient selection and randomization.

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