Effects of Dietary Omega-3 Fatty Acid Supplementation on Endothelium-Dependent Vasodilation in Patients With Chronic Heart Failure

Morgan, David R.; Dixon, Lana; Hanratty, Colm G.; El-Sherbeeny, Nagla A.; Hamilton, Paul; McGrath, Lawrence T.; Leahey, William J.; Johnston, G D; McVeigh, Gary E.

doi:10.1016/j.amjcard.2005.08.075

Cited by 63 publications

(51 citation statements)

References 16 publications

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“…25 Both greater vagal influence and moderated adrenergic influences could in part produce the lower systemic vascular resistance seen with fish or -3 fatty acid consumption in observational analyses 18 and experimental studies. 26 Vascular endothelial cell function is improved by -3 fatty acid intake, [27][28][29][30] and enhanced vascular responsiveness could modulate baroreceptor-mediated cardiac responses. -3 fatty acids may also directly affect cardiac electrophysiology by reducing myocyte excitability and cytosolic calcium fluctuations via inhibition of Na ϩ and L-type Ca 2ϩ channels.…”

Section: Discussionmentioning

confidence: 99%

Dietary Fish and ω-3 Fatty Acid Consumption and Heart Rate Variability in US Adults

et al. 2008

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Background-Fish and -3 fatty acid consumption reduce risk of cardiac death, but mechanisms are not well established.Heart rate variability (HRV) predicts cardiac death and reflects specific electrophysiological pathways and influences. We hypothesized that habitual consumption of fish and marine -3 fatty acids would be associated with more favorable HRV, elucidating electrophysiological influences and supporting effects on clinical risk. Methods and Results-In a population-based cohort of older US adults, we evaluated cross-sectional associations of usual dietary fish and -3 consumption during the prior year and ECG-derived (nϭ4263) . Findings were similar for estimated dietary consumption of marine -3 fatty acids. For magnitudes of observed differences in HRV comparing the highest to lowest category of fish intake, differences in relative risk of cardiac death during 10.8 years of follow-up ranged from 1.1% (for difference in standard deviation of normal-to-normal intervals) to 5.9% and 8.4% (for differences in Poincaré ratio and short-term fractal scaling exponent) lower risk. Conclusions-Habitual tuna/other fish and marine -3 consumption are associated with specific HRV components in older adults, particularly indices of vagal activity, baroreceptor responses, and sinoatrial node function. Cellular mechanisms and implications for clinical risk deserve further investigation.

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Section: Discussionmentioning

confidence: 99%

Dietary Fish and ω-3 Fatty Acid Consumption and Heart Rate Variability in US Adults

et al. 2008

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“…Supplementation with n-3 LCP for periods ranging from 2 weeks up to 8 months improved endothelium-dependent vasodilation, prevented vasoconstriction or augmented exercise-induced blood flow at doses ‡0 . 5 g/d (93)(94)(95)(96)(97)(98)(99)(100)(101)(102)(103)(104)(105)(106)(107) . The comparative effects of EPA and DHA on EF have been seldom investigated in human subjects (Table 2).…”

Section: Endothelial Functionmentioning

confidence: 99%

The differential effects of EPA and DHA on cardiovascular risk factors

2011

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Compelling evidence exists for the cardioprotective benefits resulting from consumption of fatty acids from fish oils, EPA (20 :5n-3) and DHA (22 :6n-3). EPA and DHA alter membrane fluidity, interact with transcription factors such as PPAR and sterol regulatory element binding protein, and are substrates for enzymes including cyclooxygenase, lipoxygenase and cytochrome P450. As a result, fish oils may improve cardiovascular health by altering lipid metabolism, inducing haemodynamic changes, decreasing arrhythmias, modulating platelet function, improving endothelial function and inhibiting inflammatory pathways. The independent effects of EPA and DHA are poorly understood. While both EPA and DHA decrease TAG levels, only DHA appears to increase HDL and LDL particle size. Evidence to date suggests that DHA is more efficient in decreasing blood pressure, heart rate and platelet aggregation compared to EPA. Fish oil consumption appears to improve arterial compliance and endothelial function; it is not yet clear as to whether differences exist between EPA and DHA in their vascular effects. In contrast, the beneficial effect of fish oils on inflammation and insulin sensitivity observed in vitro and in animal studies has not been confirmed in human subjects. Further investigation to clarify the relative effects of consuming EPA and DHA at a range of doses would enable elaboration of current understanding regarding cardioprotective effects of consuming oily fish and algal sources of long chain n-3 PUFA, and provide clearer evidence for the clinical therapeutic potential of consuming either EPA or DHA-rich oils.

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“…Fish oil is rich in two n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, which have distinct biological properties. Six weeks of treatment with a combination of these two fatty acids resulted in an increase in postischemic hyperemia in the forearm in patients with coronary heart disease or cardiac failure and in children with hypercholesterolemia (13,14). Consistent with an increase in vasodilatory reserve, the intake of these acids also exerted an antihypertensive effect in older and hypertensive subjects and in patients with posttransplant hypertension (15,16).…”

mentioning

confidence: 61%