Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease
Published: May 17, 2018
- 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.
- Commentary: Omega-3 Fatty Acids and Coronary Heart Disease: A Very Fishy Story by Lewis H. Kuller, MD, DrPH
- Top Things to Know: Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease
- AHA News - Eating fish twice a week reduces heart, stroke risk
- News Release - Keep saying yes to fish twice a week for heart health