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Fish, n-3 fatty acids, and cardiovascular haemodynamics
1Division of Cardiovascular Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA. dmozaffa@hsph.harvard.edu
Journal of Cardiovascular Medicine (Hagerstown, Md.)
|October 19, 2007
Summary
Fish consumption and marine omega-3 fatty acids (PUFAs) reduce cardiac events. These effects are partly explained by improved cardiac hemodynamics, including lower blood pressure and heart rate.
Area of Science:
- Cardiovascular Physiology
- Nutritional Science
Background:
- Consistent evidence links fish/fish oil intake to reduced cardiac death and cardiovascular events.
- The precise physiological mechanisms behind these clinical benefits remain unclear.
Purpose of the Study:
- To investigate the haemodynamic effects of fish and marine omega-3 polyunsaturated fatty acids (PUFAs).
- To explore how these haemodynamic changes may contribute to observed clinical benefits.
Main Methods:
- Review of animal-experimental studies, randomized trials, and large observational studies.
- Analysis of independent effects on systemic vascular resistance, heart rate, and cardiac diastolic filling.
Main Results:
- Marine n-3 PUFAs lower systemic vascular resistance (BP reduction: ~3-5 mmHg systolic, ~2-3 mmHg diastolic).
- Reduced resting heart rate (~3 bpm) and improved cardiac diastolic filling observed.
- Increased stroke volume noted, likely secondary to other haemodynamic changes.
Conclusions:
- Haemodynamic improvements from fish/fish oil intake may partially explain reduced risks of cardiac death, ischaemic stroke, heart failure, and cognitive decline.
- Further research into the direct effects on cardiac contractility and output is warranted.
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