Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease

Published: May 17, 2018

Baked salmon garnished with asparagus and tomatoes with herbs
  • This Advisory summarizes evidence to support the beneficial effects of long chain polyunsaturated fatty acids (LC n-3 PUFAs) from seafood on cardiovascular disease (CVD) and stroke and follows a recent AHA Advisory that addressed the specific effect of n-3 PUFA supplementation on clinical cardiovascular events.
  • Evidence presented supports the current dietary recommendation to consume non-fried seafood at least twice a week, especially species higher in LC n-3 fatty acids. Even 1-2 times per week is beneficial, for cardiovascular benefits including reduced risk of cardiac death, coronary heart disease (CHD), and ischemic stroke; the evidence is limited for a similar association with blood pressure and heart failure.
  • This summary is consistent with the AHA 2020 impact goals to include seafood as part of the healthy dietary pattern goals and the 2015 AHA Diet and Lifestyle recommendations.