Omega-3 fatty acids and inflammation.

Area of Science:

• Cardiovascular Science
• Immunology
• Nutritional Science

Background:

• Dietary omega-3 (n-3) fatty acids possess anti-inflammatory and immune-modulating properties.
• Long-chain polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), from marine oils are particularly potent.
• Atherosclerosis is linked to chronic inflammation, suggesting a role for n-3 fatty acids.

Purpose of the Study:

• To review the anti-inflammatory and immune-modulating effects of EPA and DHA.
• To explore the relevance of these effects to atherosclerosis and its clinical manifestations.
• To summarize evidence from human and animal feeding studies and epidemiological data.

Main Methods:

• Review of feeding studies with fish or fish oil supplements in humans and animals.
• Analysis of epidemiological studies on n-3 fatty acid intake and cardiovascular events.
• Examination of randomized, controlled clinical trials investigating n-3 fatty acid effects.

Main Results:

• EPA and DHA impact triglycerides, HDL cholesterol, platelet function, endothelial function, blood pressure, and cardiac excitability.
• Evidence suggests benefits for coronary heart disease, ischemic stroke, and sudden cardiac death.
• N-3 fatty acids show clinically relevant anti-inflammatory effects in conditions like rheumatoid arthritis and inflammatory bowel disorders.

Conclusions:

• Omega-3 fatty acids (EPA and DHA) play a significant role in modulating inflammatory processes.
• Their anti-inflammatory actions are relevant to the progression of atherosclerosis and cardiovascular disease.
• N-3 fatty acids offer potential therapeutic benefits for inflammatory and cardiovascular conditions.