Consumption of fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) led to a “statistically significant” reduction in coronary heart disease risk, the review in Mayo Clinic Proceedings claimed.
High triglyceride levels
The reduction in risk was 16% in people with high triglyceride levels and 14% in those with high levels of low-density lipoprotein cholesterol.
The heart health benefits of omega-3 were highlighted at last November’s 2016 British Nutrition Foundation (BNF) annual lecture, given by Philip Calder, professor of nutritional immunology at the University of Southampton and president of the Nutrition Society.
Calder explained EPA and DHA also had beneficial effects on other aspects of human health, such as metabolism, inflammation, immune response and the function of the liver and brain.