FISH CONSUMPTION AND CARDIOVASCULAR-DISEASE - A REAPPRAISAL

Fish consumption has been suggested to reduce morbidity and mortality of cardiovascular diseases. The epidemiological studies, however, are not consistent and probably reflect the complexity of evaluating the e ffects of individual fatty acids (FA) on the basis of the total dietar y fatty acid composition. Experimental models in animals, evaluating t he effects on athero-thrombogenesis, indicate that dietary omega-3 FA could inhibit both processes. In men fish consumption or intake of ome ga-3 FA modulates a series of established or possible risk factors for the development of coronary heart disease. Secondary prevention trial s are few but promising and the side effect so far seem to be negligib le. The introduction of omega-3 FA on the scenario of coronary heart d isease has given new and important aspects on our continuous fight aga inst this serious threat to life.