The mechanisms by which omega 3 fatty acids reduce CVD risk remain under investigation. However, research to date suggests that ALA, EPA and DHA can:

• Lower risk of mortality from heart disease. The omega 3’s can reduce the chance of uncontrolled heart rhythms and developing fatal blood clots, two major causes of heart disease deaths. Omega 3’s, therefore, lower the chances that heart attacks will be fatal.
• Improved heart rhythms. Dangerously fast heartbeats or disordered heart rhythms can be fatal. Omega 3’s help maintain stable heart rhythms by affecting the electrical activity of the heart. Thus, it is more difficult for uncontrolled heart rhythms to develop. Unstable and uncontrolled heart rhythms underlie sudden death, the cause of nearly half of all cardiac mortality. By stabilizing heart rhythms, omega 3s reduce the chance of dying suddenly.
• Improved heart rate. Heart rate is the number of beats a minute that the heart pumps at rest. It accelerates to increase the amount of blood ejected by the heart. Heart rate is lower in people who are physically fit and higher in the obese. Usual heart rate is between 60 and 80 beats per minute and usually increases with age. Heart rate adapts to changing conditions and generally speaking, the greater adaptability of the heart, the better its condition. Consumption of omega 3’s is associated with lower heart rate and with greater heart rate variability, conditions that reflect better heart health and lower the chance of heart attack.
• Less chance of having a first heart attack. There is evidence that people who do not have signs of heart disease may be able to avoid having a first heart attack if they consume omega 3’s often. For people who have had a heart attack, risk of another is also substantially reduced. Consuming these fatty acids regularly improves heart rhythms, reduces the likelihood of blood clots forming, reduces the low-grade inflammation that accompanies heart disease, and improves blood lipid patterns – all effects that discourage heart failure.
• Less chance of stroke. A stroke results from a blood clot blocking an artery in the brain. Clots may develop there or be carried to the brain from elsewhere. Non-fatal strokes can cause serious disability. In most western countries, ischemic strokes, the kind caused by blood clots or lack of oxygen, are the most common type. Omega 3’s have been shown to lower the chance of having a stroke.
• Improving blood lipids. The blood carries different types of lipids, including fats and cholesterol, throughout the body. High levels of blood lipids lead to deposit in the walls of arteries called plaques. These reduce blood flow and supply of oxygen to the heart. ALA, EPA and DHA improve blood lipids by lowering the amount of LDL-cholesterol and triglycerides, respectively, in the blood, these improvements in blood lipids are especially important in people with type 2 diabetes who have high triglycerides and low HDL.
• Reduced blood clotting. Some blood clotting is essential for life, but an excessive tendency towards clotting increases the risk of blocked arteries. These can be fatal when a clot completely closes a blood vessel in the heart, lungs, or brain. Omega 3’s reduce platelet clumping and affect certain clotting factors reducing the tendency for blood to clot. Omega 3’s also improve blood flow and make red blood cells more flexible so they pass through tiny blood vessels more easily.

Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada