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Omega-3 acids do not reduce the risk of heart disease
Last reviewed: 01.07.2025
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Over the past decades, scientists have tried to establish a link between omega-3 polyunsaturated fatty acids and cardiovascular diseases. Do omega-3 PUFAs help prevent or at least reduce the risk of heart attacks, strokes and strokes? The mechanism of action of omega-3 polyunsaturated fatty acids has not yet been established. However, specialists from the University of Ioannina in Greece have tried to systematize the results of previous studies and identify cause-and-effect relationships.
A team of scientists from the University of Ioannina in Greece, led by MD Evangelos Rizos, conducted a large-scale study to find out the link between omega-3 polyunsaturated fatty acids and a reduced risk of life-threatening cardiovascular diseases.
The specialists' research was based on data from studies involving 70,000 patients. Their diet included supplements containing omega-3 fatty acids. Scientists did not find any beneficial effect from consuming omega-3 PUFAs on reducing the risk of developing cardiovascular diseases.
"The positive effect of preventive measures aimed at reducing the risk of developing heart disease with the help of omega-3 PUFAs has been confirmed by randomized clinical trials, but at the same time some results have been refuted by others. Although the mechanism of their effect is still not completely clear, there are suggestions that omega-3 PUFAs have the ability to reduce the level of triglycerides (a type of fat that, like cholesterol, is the main source of fat circulating in our blood. High levels of these fats can provoke vascular diseases, so their high concentration is a danger signal), prevent arrhythmia and lower blood pressure," the scientists say.
Currently, supplements with a high content of polyunsaturated omega-3 fatty acids are recommended as an addition to the daily diet of people who have had a myocardial infarction. In the United States, they are prescribed only to reduce triglyceride levels, in hypertriglyceridemia.
Controversies surrounding the use of omega-3 PUFAs lead to confusion in the labeling and indications for use of these drugs.
Analysis of the study results did not reveal a relationship between the intake of omega-3 polyunsaturated fatty acids and mortality in general and, in particular, mortality from heart failure, heart attacks and strokes.
“We conclude that omega-3 polyunsaturated fatty acids do not affect major cardiovascular diseases in different patient groups,” said Evangelos Rizos. “Our studies do not justify the use of omega-3 PUFAs as a means of reducing cardiovascular disease risks in clinical practice.”
Scientists will continue to work in this direction, using new statistical data and research results.
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