FISH CONSUMPTION, OMEGA-3-FATTY-ACIDS AND THE MEDITERRANEAN DIET

Many epidemiological, interventional and animal studies have concluded that consumption of polyunsaturated fatty acids of marine origin may confer special benefits in reducing cardiovascular heart disease (CHD) mortality rates by different physiological mechanisms. The available epidemiological data, although limited, suggest that a dietetic recomm endation on the consumption of one or two servings per week (200-300 g = 2-4 g eicosapentaenoic acid) of cold water marine fish could lead t o a reduction of the CHD risk. Nevertheless, there are important metho dological shortcomings and contradictory findings in most published in vestigations on the omega-3 fatty acids. In order to assess the role o f fish consumption in the Mediterranean diet, we have compared data on average fish and fatty fish consumption trends in some Mediterranean (Spain, Yugoslavia and Italy) and northern European (Norway, Denmark) countries. Fish consumption is not positively correlated with ischaemi c heart disease mortality. That suggests that dietary factors other th an fish, such as the lower meat consumption associated to the higher f ish intake, or other differences of lifestyle have perhaps intervened, helping to explain the healthy nature of the Mediterranean diet.