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(Circulation. 2003;107:e9033.)
© 2003 American Heart Association, Inc.

Cardiovascular News

Ruth SoRelle, MPH

Circulation Newswriter

An extract of the first 250 words of the full text is provided, because this article has no abstract.

Fish and Long-Chain Omega-3 Fatty Acids Could Be Lifesavers for Diabetic Women

Fish and long-chain omega-3 fatty acids appeared to be associated with a statistically significant lower total mortality as well as a lower death rate from coronary heart disease among women with diabetes, according to a study from the Harvard School of Public Health, Harvard Medical School, the Brigham and Women’s Hospital, and Massachusetts General Hospital in the April 15, 2003, issue of Circulation (Circulation. 2003;107:1852–1857).

The authors, led by Frank B. Hu, MD, of the Harvard School of Public Health, monitored 5103 female nurses with type 2 diabetes but without cardiovascular disease or cancer between 1980 and 1996. All were part of the Nurses’ Health Study. During that period, 362 of the women died of documented coronary heart disease, and 468 died of a variety of diseases. Compared with the risk of coronary heart disease among women who consumed fish less than once a month, the relative risk of those who ate fish 1 to 3 times a month was 0.70; for those who ate fish once a week, 0.60; 2 to 4 times a week, 0.64; and 5 or more times a week, 0.36. Those who ate high volumes of fish also had a lower total mortality, according to the authors.

In an editorial in the same issue (Circulation. 2003;107:1834–1836), Scott Grundy, MD, of The University of Texas Southwestern Medical School at Dallas, noted: "Use of N-3 fatty acids in preventive cardiology is at a crossroads. Expert opinion in the dietary field now favors moderate . . . [Full Text of this Article]

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