Omega-3 fatty acids and non-communicable diseases

摘要

Objective To review the relation between dietary omega-3 polyunsaturated fatty acids (ω-3 PUFA) and non-communicable diseases. Method Data were collected from scientific journals and conference publications, MEDLINE (1979 ― 2002) and current content which included 68 prospective, cross-sectional, case control and dietary-intervention studies. Scientific paper selections were based on the association between ω-3 PUFA and non-communicable diseases. Results ω-3 PUFA has beneficial effects on increasing heart rate variability, decreasing the risk of stroke, reducing both systolic and diastolic blood pressure, insulin resistance and glucose metabolism. Long chain ω-3 PUFA has anti-cancer and anti-inflammatory activities, ω-3 PUFA has also been reported to have a beneficial effect on attention-deficit/hyperactivity disorder and schizophrenia, and may be effective in managing depression in adults. Conclusions Results from epidemiological and dietary intervention studies have shown that ω-3 PUFA represent powerfully a class of bioactive compounds and that dietary intake of ω-3 PUFA plays a critical role in human health in relation to non-communicable diseases.