title: [Nutrition and health--fish fatty acids against fatal coronary heart disease].
abstract: There are strong indications that eating (fatty) fish or n-3 fatty acids from fish reduces the risk of fata coronary heart disease (CHD). Observational studies in the general population show that consumption of moderate amounts of fish or n-3 fatty acids from fish are associated with a lower risk of fatal coronary heart disease and in particular sudden cardiac death. The most plausible hypothesis is that n-3 fatty acids reduce the risk of CHD mortality via anti-arrhythmic effects. Two clinical intervention trials show that prescription of fish or n-3 fatty acids to patients with prior myocardial infarction is effective in preventing mortality due to CHD. Ongoing trials will have to prove the effectiveness of a low dose of n-3 fatty acids and show that the underlying mechanism involves a protective effect against life-threatening arrhythmias. In addition to other recommendations for a healthier diet and lifestyle, consumption of one or two fatty fish meals a week is a highly effective and safe measure to reduce CHD mortality in both the general population and patients.
authors.affiliation: Wageningen Universiteit, Wageningen Centre for Food Sciences (WCFS) en afd. Humane Voeding en Epidemiologie, Bomenweg 2, 6703 HD Wageningen. peter.zock@wur.nl
authors.forename: P L
authors.initials: PL
authors.lastname: Zock
authors.forename: D
authors.initials: D
authors.lastname: Kromhout
mesh_terms: D000818:Animals; D003327:Coronary Disease / Q000401:mortality / Q000517:prevention & control*; D016757:Death, Sudden, Cardiac / Q000517:prevention & control; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000627:therapeutic use; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage* / Q000627:therapeutic use; D005395:Fish Oils / Q000008:administration & dosage* / Q000627:therapeutic use; D005399:Fishes; D006801:Humans; D009203:Myocardial Infarction / Q000401:mortality / Q000517:prevention & control; D009426:Netherlands; D009747:Nutritional Physiological Phenomena; D012307:Risk Factors
chemical_list: D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils