Omega 3 fats: study published on the risk and benefits of omega 3 fats for mortality, cardiovascular disease and cancer
Thursday 13 April 2006
A study by Hooper et al. (2006)1 published in the British Medical Journal (BMJ) has reviewed evidence on the effect of long-chain and shorter-chain omega 3 fatty acids on total mortality, cardiovascular disease and cancer.
The authors conclude that long-chain and shorter-chain omega 3 fats do not have a clear effect on total mortality, combined cardiovascular events or cancer.
The conclusions of this study are different to that drawn from a review by the Scientific Advisory Committee on Nutrition (SACN) and the Committee on Toxicity (COT) of the risks and benefits of consumption of fish on cardiovascular disease.
The review by SACN/COT included the main studies reviewed by Hooper et al. The findings of this study thus do not change Agency advice on fish consumption.
