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Non-Esterified Fatty Acids as Markers of Sudden Death

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Cardiac Arrhythmias 2005

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Conclusions

Low levels of EPA and DHA are independently associated with increased risk of death from coronary heart disease, especially with sudden cardiac death. In randomised secondary prevention trials, fish or fish oil have been demonstrated to reduce total and CHD mortality. RBC fatty acid composition reflects long-term intake of EPA and DHA. RBC EPA and DHA levels may be considered a new risk factor for death from CHD. This potential new risk factor, the Omega-3 Index, seems to be inversely associated with risk for CHD mortality. An Omega-3 Index of 8% or greater was associated with the greatest cardioprotection, whereas an index of 4% or less was associated with the least. Thus, the Omega-3 Index may represent a novel, physiologically relevant, easily modified, independent, and graded risk factor for death from CHD that could have significant clinical utility.

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Authors and Affiliations

  1. Division of Cardiology, IRCCS Fondazione Salvatore Maugeri, Scientific Institute of Tradate, Tradate (Varese), Italy

    R. F. Pedretti, M. Ambrosetti, A. Laporta, S. Masnaghetti, R. Raimondo, M. Salerno, F. Santoro, R. Vaninetti & S. Sarzi Braga

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  1. Divisione di Cardiologia, Ospedale Umberto I, Via Circonvallazione 50, I-30174, Venezia Mestre

    Antonio Raviele MD

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Pedretti, R.F. et al. (2006). Non-Esterified Fatty Acids as Markers of Sudden Death. In: Raviele, A. (eds) Cardiac Arrhythmias 2005. Springer, Milano. https://doi.org/10.1007/88-470-0371-7_50

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  • DOI: https://doi.org/10.1007/88-470-0371-7_50

  • Publisher Name: Springer, Milano

  • Print ISBN: 978-88-470-0370-5

  • Online ISBN: 978-88-470-0371-2

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