Fish rich in omega-3 fatty acids, such as salmon, sardines, herring, tuna or mackerel, can help reduce the risk of developing cardiovascular diseases in those people who have close relatives who suffer from this type of pathology, according to reveals a new study led by scientists from the Karolinska Institute in Sweden.
Oily fish contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play a key role in many functions of the body, but they cannot be produced by it, but must be obtained from the diet, hence the importance of consuming foods that provide us with these nutrients.
Participants with a close relative with cardiovascular disease and also low levels of omega-3 fatty acids EPA/DHA had a 40% higher risk of cardiovascular disease
The findings of the new study have been published in Circulation and show that this is especially important for people who have a family history of cardiovascular disease. Specifically, the researchers looked at fatal and non-fatal coronary heart diseases, such as unstable angina, heart attack, cardiac arrest, and stroke.
Reduce cardiovascular risk with a proper diet
“Cardiovascular disease is to some extent hereditary, as shown by twin studies, but it has been difficult to identify the controlling genes. Therefore, a strong hypothesis indicates that it is a combination of genetics and environment,” says Karin Leander, senior professor and associate professor of epidemiology at the Institute of Environmental Medicine, Cardiovascular and Nutritional Epidemiology Unit at the Karolinska Institutet and leader of study research.
Participants with a close relative with cardiovascular disease and also low levels of omega-3 fatty acids EPA/DHA had a 40% higher risk of cardiovascular disease
For this reason, she and her colleagues examined the interaction effect between family history and dietary intake. To carry out the study, they analyzed data from 40,885 people without cardiovascular disease. EPA/DHA levels were measured in all participants, because since these fatty acids cannot be produced in the body, the levels are a reliable measure of dietary intake of fatty fish, explained Karin Leander.
During the follow-up period, almost 8,000 of the participants suffered from cardiovascular diseases. With their analysis, the researchers were able to show that those who had a close relative, such as a parent or sibling, with cardiovascular disease, and also low levels of omega-3 fatty acids EPA/DHA, had a higher risk of cardiovascular disease (more 40%). The elevated risk for those who “only” had cardiovascular disease in close relatives was 25%.
