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Increase Your Fish And Omega-3 Intake To Prevent Your Heart From Failing

Research has shown that a higher intake of omega-3 fatty acids could provide potential benefits in your body.

They have shown omega-3 fats to be helpful in improving heart health, brain, eyes, dental health, and the health of your bones and joints.

When it comes to issues with your heart, omega-3 fatty acids have been shown to lower total cholesterol levels, increase your HDL (your “good”) cholesterol, plus lower plasma triglycerides, which have been linked to improvements in heart health.

However, the relationship between omega-3 fatty acids and a reduced risk for heart failure are inconsistent at best.

A new study published in the American Journal of Clinical Nutrition, could show an association between increased omega-3 fatty acid intake, fish intake, and a lower risk for heart failure.

Let me explain…

Omega-3 Fatty Acids and Heart Failure

Heart failure occurs when the heart muscle becomes weak and is unable to pump adequate nutrient- and oxygen-rich blood to the rest of your body.

This condition may be caused by many different factors, and it could lead to premature death.

Current research shows that omega-3 fatty acids may be beneficial in reducing the risk for developing heart failure.

As previously stated, research regarding omega-3 fatty acid intake and heart failure risk are inconsistent.

The authors of this study wanted to evaluate the association between omega-3 fatty acids and heart failure in the Physicians Health Study.

They performed a nested-controlled study that involved 1,572 participants, as well as a prospective cohort study examining 19,097 men.

The mean age of the participants was 58.7.

They assessed omega-3 fatty acid concentration through routine blood draws and assessed nutritional intake of omega-3 fatty acid and fish intake through the use of a food frequency questionnaire.

Their data showed that higher plasma levels of ALA were associated with a reduced risk for heart failure.

Also, they showed that EPA and DHA were not associated with heart failure risk, but that DPA was associated with a lower risk for heart failure.

When they assessed dietary marine omega-3 fatty acid intake, they showed that there was a trend toward a lower risk for heart failure.  Fish intake, greater than once a month, was associated with a decrease in heart failure risk.

From their work, they concluded that there was an inverse and nonlinear relation of plasma (blood) phospholipid ALA, but not DHA or EPA, with heart failure risk.  Also, they concluded that greater than once a month fish intake was associated with a reduced risk for heart failure.

Although this study shows promise, more research is needed to determine how omega-3 fatty acids could reduce your risk for developing heart failure.

However, it does show a strong relationship between omega-3 fatty acids and improvements in heart health.

Special Fats For Heart Health

Cardiovascular disease is the leading cause of death in industrial nations.

Due to blockages that may occur in your arteries, nutrient- and oxygen-rich blood may have a harder time getting to the heart, therefore causing damage to the tissue of your heart.

However, when there is a weakness in your heart that prevents blood from being pumped to the rest of your body, this is called heart failure.

Omega-3 fatty acids have been shown to be beneficial to heart health by improving cholesterol and triglyceride levels, as well as reducing inflammation.

According to the results of this study, increased omega-3 fatty acid blood levels and increased fish intake may be associated with a reduced risk for heart failure.

Including more omega-3 rich foods and increasing your fish intake may improve your heart health, and potentially reduce your risk for developing heart failure.


47 X More Antioxidant Power Than Regular Fish Oil >>

References:

Wilk JB, Tsai MY, Hanson NQ, Gaziano JM, Diousse L.  Plasma and dietary omega-3 fatty acids, fish intake, and heart failure risk in the Physicians’ Health Study.  Am J Clin Nutr.  2012 Oct;96(4):882-8.  Epub 2012 Sep 5.