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Study Finds EPA and DHA Lower Risk of Coronary Heart Disease

by Nicholas Saraceno | January 9, 2017

EPA and DHA omega-3s reduce the risk of coronary heart disease (CHD), according to results of a new, comprehensive meta-analysis published in the Mayo Clinic Proceedings and sponsored by the Global Organization for EPA and DHA Omega-3s (GOED). Among randomized controlled trials (RCTs), there was a statistically significant reduction in CHD risk in higher risk populations, including:

  • Sixteen percent in those with high triglycerides and 14 percent in those with high LDL cholesterol.
  • A non-statistically significant 6 percent risk reduction among all populations in RCTs, a finding supported by a statistically significant 18 percent reduced risk of CHD among prospective cohort studies.

“What makes this paper unique is that it looked at the effects of EPA and DHA on coronary heart disease specifically, which is an important nuance considering coronary heart disease accounts for half of all cardiovascular deaths in the U.S.,” said Dr. Dominik Alexander, lead author and principal epidemiologist for EpidStat. “The 6 percent reduced risk among RCTs, coupled with an 18 percent risk reduction in prospective cohort studies—which tend to include more real-life dietary scenarios over longer periods—tell a compelling story about the importance of EPA and DHA omega-3s for cardiovascular health.”

For more information, visit www.mayoclinicproceedings.org.

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