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Current Cardiology Reports

, Volume 6, Issue 5, pp 371–378 | Cite as

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

  • Kaeng W. Lee
  • Ali Hamaad
  • Robert J. MacFadyen
  • Gregory Y. H. Lip
Article

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.

Keywords

Heart Rate Variability Sudden Cardiac Death Fish Consumption PUFA Supplement Primary Cardiac Arrest 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Current science inc 2004

Authors and Affiliations

  • Kaeng W. Lee
  • Ali Hamaad
  • Robert J. MacFadyen
  • Gregory Y. H. Lip
    • 1
  1. 1.Haemostasis Thrombosis and Vascular Biology Unit, University Department of MedicineCity HospitalBirminghamEngland

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