Omega-3 fatty acids, EPA and DHA, and the risk of atrial fibrillation
| Author : Pierre Allain
||Date : 2010-2-15
Atrial fibrillation is one of the most frequent disorders of cardiac rhythm. Consumption of fish rich in omega-3 fatty acids could reduce this frequency.
Finnish authors, in a study published in Circulation of December 8th, 2009, measured the concentration of omega-3 fatty acids, eicosapentaenoic acid, EPA, acid docosapentaenoic, DPA, and docosahexaenoic, DHA, in the blood of more than two thousand people, about fifty year old, and followed them during more than 17 years by noting the frequency of their hospitalizations for atrial fibrillation. They classified the patients in quartiles according to the concentration of omega-3 fatty acid, EPA, DPA and DHA and observed that the risk of atrial fibrillation was reduced approximately by 30% in the quartile which had the highest concentration compared to the quartile which had the lowest concentration.
A high blood concentration of EPA and DHA could have a protective effect against atrial fibrillation.