Ingredients in
fish oil widely considered to have heart-healthy powers may not deliver in some
people. People with type 2 diabetes, including many with a history of heart
disease or hypertension, don’t seem to get a cardiovascular benefit from
omega-3 fatty acids, the key ingredients in fish oil, researchers report June
11 in the New England Journal of Medicine.
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The omega-3 fatty
acids in fish oil lower blood levels of triglycerides, which have been linked
to cardiovascular disease.
For the
international study, Jackie Bosch, a medical epidemiologist at McMaster
University in Hamilton, Ontario, and colleagues tracked 12,536 people with type
2 diabetes or prediabetic conditions who had been randomly assigned to take
capsules of omega-3s or olive oil. Although people getting the omega-3s saw
their triglyceride levels improve substantially more than those getting olive
oil, people in the omega-3 group were no more or less likely to die of heart
problems or even develop them. About 9 percent of people in the six-year study
died of a heart ailment, regardless of their study group.
When no difference
emerged between the groups, Bosch acknowledged being disappointed but says
diabetes patients might represent a special group.
“We’re seeing that the population being studied actually matters,” she says.
Eating fish might
have a greater effect than supplements, says Daan Kromhout, a nutritional
epidemiologist at Wageningen University in the Netherlands. Omega-3 fatty acids
in fish oil are valuable, he says, but full benefits might arise “from a
combination of those nutrients plus selenium and vitamin D in fish. The whole
package could play a role.”
The above mentioned information is contradictory. A lot people is getting benefits from omega 3 fatty acid.
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