Fish a Core Component of Heart-Healthy Diet

Omega-3 fatty acids exert a variety of actions on cell physiology and function. With specific regard to cardiovascular disease, omega-3 fatty acids have been shown decrease the inflammatory processes within blood vessel walls, a condition that is considered to be a major contributor to atherosclerosis. The latest European Guidelines on Cardiovascular Disease Prevention in Clinical Practice recognize the importance of omega-3s, and thus  recommend that people should eat fish at least twice a week, one meal of which should be oily fish – such as salmon, herring, trout and sardines. Evidence was presented showing that the incorporation of EPA into advanced plaques was associated with a decreased expression of various matrix metalloproteinases (MMPS), proteins which have been implicated in plaque cap thinning and increased vulnerability to rupture. Omega-3 fatty acids are also known to have an anti-arrhythmic effect. The presence of omega-3 fatty acids in cardiomyocyte membrane phospholipids decreases electrical excitability and modulates the activity of ion channels (e.g. sodium, potassium and calcium, effects that are claimed to promote electrical stability in the cell and prevent arrhythmias.