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Optimal Diets to Prevent Heart Disease—Reply
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In Reply: Dr McDougall's assertion that fish and omega-3 fatty acid intake is harmful to cardiac and general health runs contradictory to a large body of evidence from epidemiological studies and clinical trials reviewed in our article. In particular, omega-3 fatty acids are known to have potent triglyceride-lowering effects (the effects on total cholesterol are relatively small) and antiarrhythmia effects. More than a dozen epidemiologic studies have shown that higher consumption of fish is associated with lower risk of fatal CHD. In addition, clinical trials have shown that omega-3 fatty acids reduce risk of sudden death and total mortality. Although mercury contamination from some types of fish may attenuate the benefits of marine omega-3 fatty acids,1 this issue needs further investigation. In dietary practice, consumption of a variety of fish can minimize mercury exposure from fish.2
We agree with Dr Bryan that sodium reduction is an important means to reduce . . . [Full Text of this Article]
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