Omega 3 fatty acids in cardiovascular disease risk factors: An updated systematic review of randomised clinical trials

  • Oscar D. Rangel-Huerta
    Department of Biochemistry and Molecular Biology Molecular II, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, Granada, Spain
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  • Angel Gil
    Corresponding author. Department of Biochemistry and Molecular Biology Molecular II, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, Granada, Spain.
    Department of Biochemistry and Molecular Biology Molecular II, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, Granada, Spain

    Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición, CIBEROBN, Madrid, Spain
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      Several studies and reviews regarding the supplementation of omega-3 LC-PUFAs have been developed during the last years. Indeed, the evidence states that high doses omega-3 LC-PUFAs produce a small but significant decrease in blood pressure in older and hypertensive subjects. Due to the increasing interest in the benefits of LC-PUFAs, we aimed to evaluate the scientific evidence provided in the past five years (2012–2016) on the effects of the intake of omega-3 LC-PUFAs on cardiovascular risk factors such as inflammation and oxidative stress, through a systematic review in PubMed database. Twenty-eight articles were related to cardiovascular disease (CVD) and are included in this systematic review. The studies included healthy subjects and CVD patients; we included the number of subjects, type of study, type and doses of omega-3 LC-PUFAs, primary outcomes, and results. The use of omega-3 LC-PUFAs for ameliorating CVD risk factors can be recommended. However, the administration of omega-3 does not seem to show any benefit for the management of CVD or associated complications.


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