Omega-3 fatty acids linked to improved cardiovascular health

A study published in the journal Nutrition Research looked at whether olive oil intake, fish consumption, and omega-3 supplementation would increase the levels of red blood cell oleic acid and the omega-3 index of a person. This study was conducted by a team of researchers from the U.S. and Italy.

• The research team looked at 461 participants from the Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto Miocardico–Heart Failure (GISSI-HF) study.
• The participants took either an olive oil placebo or an omega-3 supplement every day for three months. They also reported their usual olive oil and fish intakes.
• Before and after the intervention, the researchers collected red blood cell samples from the participants to measure their omega-3 index.
• They found that red blood cell oleic acid levels reflected the participants’ olive oil intake, while omega-3 levels reflected fish consumption and omega-3 supplementation.
• After treatment, the omega-3 index of the participants who took the omega-3 supplement increased.
• At three months, more participants reached the proposed target omega-3 index level of eight to 12 percent.

In conclusion, the findings suggested that olive oil consumption could increase red blood cell oleic acid levels, while fatty fish intake and omega-3 supplementation could increase omega-3 levels.

Visit ReverseHeartDisease.news to learn more ways on how to prevent cardiovascular diseases, such as taking omega-3 supplements.

Journal Reference:

Harris WS, et al. RED BLOOD CELL OLEIC ACID LEVELS REFLECT OLIVE OIL INTAKE WHILE OMEGA-3 LEVELS REFLECT FISH INTAKE AND THE USE OF OMEGA-3 ACID ETHYL ESTERS: THE GRUPPO ITALIANO PER LO STUDIO DELLA SOPRAVVIVENZA NELL’INFARTO MIOCARDICO–HEART FAILURE TRIAL. Nutrition Research. September 2016; 36(9): 989-994. DOI: 10.1016/j.nutres.2016.06.012