Essential fatty acids (EFAs) such as alpha-linolenic (ALA) , eicosapentenoic acid (EPA) , and docosahexaenoic acid (DHA) have favorable effects on cardiovascular health. Clinical studies have proven they lower total and LDL cholesterol and triglycerides, inhibit platelet activation, and influence blood pressure. A new study out of the UK tested the hypothesis that a 3:1 omega 6 to omega 3 fatty acid ratio may lower levels of clotting factors known to influence fatal heart attacks. The results were published in the September issue of the American Journal of Clinical Nutrition.
Heart attack fatalities are influenced by lipid levels as well as thrombosis formation. EFAs may be indicated to prevent fatal heart attacks by affecting both factors.
In the study 258 elderly men and women were randomized to diets with varied ratios of omega 6 to omega 3 fatty acids. Fasting and post-prandial measurements of several clotting factors including fibrinogen, activated factor XII, and factor VII were assessed as well as lipid profiles.
Each person consumed the diet for a six month trial period, results were compared to baseline.
Each of the diets with an near 3:1 omega 6 to omega 3 ratio had lower levels of triglycerides compared to diets with higher ratios. There was no difference in levels of clotting factors between the different ratios, but they did notice a coorelation with a high fat meal of any type, which resulted in higher levels of factor VII.
They concluded that although triglyceride concentrations were lowered after adjusting the ratio of omega 6 to omega 3 fatty acids using EPA and DHA, there was no apparent effect on clotting factors.
Posted by Dr. Christina Gutierrez on September 29, 2006 02:24 PM
