May 2012 Br J Cardiol 2012;19:79–84 doi:10.5837/bjc.2012.016
Alan Begg, Susan Connolly, Julian Halcox, Agnes Kaba, Linda Main, Kausik Ray, Henry Purcell, Helen Williams, Derek Yellon
Abstract
Background
Observations on fish consumption in general
Populations who consume large amounts of oily fish in their diet tend to have lower rates of coronary heart disease (CHD) and sudden cardiac death (SCD). Fish oils are rich in omega-3 polyunsaturated fatty acids (PUFAs), which have demonstrable cardioprotective properties. In line with these observations, extensive epidemiological data – including large meta-analyses – demonstrate clear associations between both increased fish consumption and increased omega-3 PUFA levels with a favourable cardiovascular prognosis.1-3
Most of the evidence for benefits has been observed in individuals
|
Full text
August 2011 Br J Cardiol 2011;18:178
Julian Halcox, Steven Lindsay, Alan Begg, Kathryn Griffith, Alison Mead, Beverly Barr
Abstract
Introduction
Myocardial infarction (MI) is a common condition, estimated to affect almost 150,000 people per year in the UK.1 Without effective treatment, the immediate mortality of MI approaches 40% with a further 10% of patients dying in the subsequent year.2 In those who survive the initial post-MI period, an increased risk of death from cardiovascular causes (5% per year) persists indefinitely.2 However, effective secondary prevention measures can significantly reduce this risk.3
An estimated 1.4 million people in the UK have had an MI.4 Reducing morbidity and mortality among this group requires effective secondary prevention measures. In
|
Full text
