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Effects of dietary fat intake in sudden death: Reduction of death with omega-3 fatty acids

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Abstract

Sudden death is one of the most common modes of death in those who survive a myocardial infarction. A recent study of 11,324 patients showed a marked decrease in risk of sudden cardiac death as well as a reduction in all-cause mortality in the post-myocardial infarction group taking a highly purified form of omega-3 fatty acids, added to the use of other secondary prevention drugs, including à-blockers and lipid-lowering therapy. There is now amounting evidence indicating that the clinical benefits of highly purified omega-3 fatty acids may be attributed to their antiarrhythmogenic properties. Evidence for this mechanism of benefit is reviewed here.

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Authors and Affiliations

  1. Haemostasis Thrombosis and Vascular Biology Unit, University Department of Medicine, City Hospital, B18 7QH, Birmingham, England

    Gregory Y. H. Lip MD, FRCP

Authors
  1. Kaeng W. Lee MRCP
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  2. Ali Hamaad MRCP
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  3. Robert J. MacFadyen MD
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  4. Gregory Y. H. Lip MD, FRCP
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Lee, K.W., Hamaad, A., MacFadyen, R.J. et al. Effects of dietary fat intake in sudden death: Reduction of death with omega-3 fatty acids. Curr Cardiol Rep 6, 371–378 (2004). https://doi.org/10.1007/s11886-004-0040-9

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  • DOI: https://doi.org/10.1007/s11886-004-0040-9

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