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.
Supporting Materials
- 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