Tag Archives: fatty acids

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

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