Reviewing the Evidence: Does Fish Consumption Reduce the Risk of Coronary Heart Disease and Myocardial Infarction?

摘要

The question of whether omega-3 fatty acids present in fish reduce cardiovascular risk is controversial. Numerous in vitro studies have demonstrated that fish oil is associated with cardiovascular benefits, but clinical studies have been inconclusive. In particular, several prospective epidemiological studies have shown that men who eat some fish have decreased incidence of death from myocardial infarction compared to men who eat no fish. In addition, increasing fish intake was correlated with decreased risk. At the same time, other studies have failed to show a correlation between consumption of omega-3 fatty acids from fish and coronary disease in men. While in these studies men who reported no fish consumption had the highest risk of fatal coronary disease, increasing fish intake was not associated with fewer deaths due to myocardial infarction. Further research involving randomized, controlled clinical trials is required to determine possible beneficial effects of fish oil in order to make dietary recommendations.