In the 1980s the omega-3 EFAs hit the news in a big way because of a discovery by Danish researchers involving the Inuits, or Eskimos. Two things interested scientists about the Inuits: their diets and their health. The Inuit diet is rich in cold-water fish and the fat of whales and seals. All of these foods contain large amounts of omega-3 fatty acids (EPA and DHA).
Yet the Inuits have very low levels of heart disease despite their massive fat intake - and low levels of rheumatoid arthritis as well.
There is a consensus amongst scientists that a diet high in fish - especially cold-water varieties such as salmon, sardines and mackerel reduces the incidence of heart disease. That´s why they've been investigating omega-3 fatty acids in the form of fish oil supplements.
Scientific evidence suggests that fish oil - as dietary supplements - can decrease the risk of cardiovascular events. Fish oil has been found to decrease certain blood fats called triglycerides, raise HDL ("good") cholesterol, and thin the blood.
More recent studies suggest that Omega-3 fatty acids also prevent fatal cardiac arrhythmia. These effects might be why eating fish may prevent heart attacks.
 Other Diet
One of the worst nutritional sins which we can commit is the over-consumption of animal fats and salt.
- Eat less salt or replace it with a healthier alternative like mineral salt, where potassium and magnesium replace a proportion of the sodium
Free radicals precipitate the production of rancidified fats (lipid peroxides) in the blood and in the blood vessels. When the blood is deficient in antioxidants, the dangerous rich LDL cholesterol is oxidised, causing arteriosclerosis (hardening of the arteries). Free radicals are also the culprits in a new concept in the field of cardiovascular diseases, reperfusion injury.
It is a great pity that cardiologists and neurologists have not shown more interest in free radicals, reperfusion injury and antioxidants, despite the fact that these factors are of immense significance in circulatory diseases.
A Danish research group (which included Nobel Prizewinner, Henrik Dam) discovered, as far back as the 1950's, that sclerotic (hardened) blood vessels contain large quantities of rancidified fats, i.e. the products of oxidation. It took no less than 35 years, before this observation could be confirmed in a study at King's College Hospital in London. It was shown that serum lipid peroxides are, in fact, higher than normal in patients suffering from myocardial infarction and arteriosclerosis. It is presumed to date, that free radicals oxidise the LDL-cholesterol (too-LDL), which then forms hardening plaques in the artery walls. Oxidized substances narrow the blood vessels and inhibit the working of an important enzyme called prostacyclin synthetase, which catalyses the production of the vital substance prostacyclin (also known as PG12). When the level of PG12 drops in the vein walls, the blood gradually begins to clot at that spot. The red blood corpuscles are damaged as iron and copper flow out of them, which further stimulates the oxidation process and a vicious circle is set in motion which leads to the growth of the blood clot. Sooner or later it tears itself loose and travels around the circulatory system until it gets stuck in one of the tiny veins in either the lungs, the brain or the heart.
Certain natural dietary substances, vitamin B6, Gamma Linoleic Acid (GLA), selenium and fish oils for example, may prevent the clotting of blood platelets (thrombocytes) and thereby inhibit thromboses.
Blood circulation is poor in constricted arteries which provide the heart muscle with blood and oxygen; consequently the patient develops oxygen deficiency (angina pectoris) when he exerts himself. Oxygen deficiency and the subsequent resumption of blood supply (reperfusion) precipitate the production of toxic oxygen radicals in the heart cells. This increases the formation of oxidation products (lipid peroxides) and may lead to cell damage. Here we have another recently discovered phenomenon reperfusion injury.
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