Ácidos grasos omega-3 de pescado y riesgo de enfermedad coronaria

Translated title of the contribution: Fish omega-3 fatty acids and risk of coronary heart disease

Álvaro Alonso, Miguel Ángel Martínez-González, Manuel Serrano-Martínez

Research output: Contribution to journalReview article

6 Scopus citations

Abstract

A great amount of evidence from epidemiological studies and clinical trials supports a protective effect against coronary heart disease for fish consumption and intake of marine omega-3 fatty acids. Biological pathways for this risk reduction include membrane stabilization in the cardiac myocite, inhibition of platelet aggregation, favourable modifications of the lipid profile, decrease in blood pressure and reduction of the inflammatory response of the endothelium. Results from epidemiological studies suggest a threshold effect for the consumption of fish and omega-3 fatty acids. Risk reduction is especially important for cardiac sudden death. Nevertheless, protection against non-fatal coronary heart disease has also been observed. Recently published studies have shown that mercury intake, present in high concentrations in fish, could counteract the beneficial effect from fish consumption.

Translated title of the contributionFish omega-3 fatty acids and risk of coronary heart disease
Original languageSpanish
Pages (from-to)28-35
Number of pages8
JournalMedicina Clinica
Volume121
Issue number1
DOIs
StatePublished - Jun 7 2003

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    Alonso, Á., Martínez-González, M. Á., & Serrano-Martínez, M. (2003). Ácidos grasos omega-3 de pescado y riesgo de enfermedad coronaria. Medicina Clinica, 121(1), 28-35. https://doi.org/10.1157/13048479