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Omega 3 Consumption and Coronary Heart Disease in Women
F.B. Hu is the principal researcher on the study that took place at The Department of Nutrition, Harvard School of Public Health, and was published in April 2002. This study set out to examine the association between fish and long-chain omega-3 fatty acid consumption and risk of CHD in women.
This study was based on the fact that higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CHD) in men, but limited data is available regarding women. The study structure was dietary consumption (there was no forced consumption of fish oils, it was all based on personal preference) and follow-up data from 84,688 female nurses enrolled in the Nurses' Health Study, aged 34 to 59 years and free from cardiovascular disease and cancer at baseline in 1980, were compared from validated questionnaires completed in 1980, 1984, 1986, 1990, and 1994.
During 16 years of follow-up, there were 1513 incident cases of CHD (484 CHD deaths and 1029 nonfatal myocardial infarctions). Compared with women who rarely ate fish (<1 time per month), those with a higher intake of fish had a lower risk of CHD. Women with a higher intake of omega-3 fatty acids had a lower risk of CHD. For fish intake and omega-3 fatty acids, the inverse association appeared to be stronger for CHD deaths for CHD deaths, than for nonfatal myocardial infarction.
The conclusion being among women, higher consumption of fish and omega-3 fatty acids is associated with a lower risk of CHD, particularly CHD deaths.
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