OMEGA‐3 FATTY ACIDS: THEIR ROLE IN THE PREVENTION AND TREATMENT OF ATHEROSCLEROSIS RELATED RISK FACTORS AND COMPLICATIONS

Abstract

SUMMARYFatty acids are an important source of energy which can have an influence on serum lipids. Omega‐3 and omega‐6 fatty acids, both polyunsaturated fatty acids, have been advocated as replacement for saturated fat. Omega‐3 fatty acids, derived from fish and certain green plants, lower serum triglycerides, but they have also been shown to have a direct effect on myocardial contractility, blood pressure, platelet function, coagulation factors, cell‐mediated immunity and markers of inflammation. Recently available clinical trial data, including those using the concentrated omega‐3 fatty acid preparation Omacor®, indicate that omega‐3 fatty acids are valuable in preventing sudden death following myocardial infarction. Studies indicate that omega‐3 fatty acids are just as effective as, or have a benefit superior to, statins in secondary prevention. Omacor is also useful in the treatment of hypertriglyceridaemia, both as monotherapy and in combination with statins.