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A new cardiology study has found no conclusive evidence that supplementing with omega-3 fatty acids can prevent heart attacks and strokes. Healthcare professionals now advise obtaining the necessary amount of omega-3s from natural sources, such as plant oils and fatty fish.

Dr. Andrei Timofeev, an endocrinologist at DocMed clinic, stated in an interview with "Health Mail" that omega-3 supplement intake has not been proven to lower the risk of heart attacks and strokes, making prophylactic consumption unnecessary. The primary sources of omega-3s should come from plant oils and fatty fish.

According to recommendations, consuming two servings of fish per week, with one serving being around 120-140 grams, is sufficient to maintain the requisite omega-3 levels. Among the fish species rich in omega-3, herring, mackerel, canned sardines, sprats, and smelt stand out. For those preferring more premium options, wild salmon, trout, tuna, and halibut are recommended, as they contain higher amounts of omega-3 and have a more delicate taste and fewer bones.

Previously, experts have indicated that regular consumption of greens and dark green vegetables aids in preventing cardiovascular diseases due to their antioxidant, vitamin, and fiber content. For more information about the benefits of greens, recommended consumption levels, and who should avoid this product despite its benefits, refer to our previously published article.

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The American Heart Association specifically recommends at least two servings per week of fish like salmon, mackerel, herring, trout, anchovies, and sardines. These fish provide high amounts of omega-3 fatty acids and help regulate cholesterol, triglycerides, and blood pressure, as well as manage inflammation and oxidative stress, all important factors for reducing cardiovascular risk.

However, recent cardiology studies have shown that while consuming dietary sources of omega-3s is linked to cardiovascular benefits, taking omega-3 supplements does not consistently reduce the risk of heart attacks or strokes in general populations. This is likely because:

Whole fish provide a complex nutritional matrix, including protein, minerals, and other bioactive compounds, which may work synergistically for heart health.
The natural forms and levels of omega-3s in fish, along with the way they are absorbed and metabolized, may be more effective than isolated supplements.
Large randomized controlled trials have not demonstrated significant benefit from omega-3 supplements for primary prevention of major cardiovascular events in people without cardiovascular disease, especially when compared to the benefits seen with regular consumption of fatty fish.

In conclusion, obtaining omega-3s for heart health by regularly eating fatty fish is the better approach, as whole-food consumption offers proven benefits that supplements have not consistently matched in recent studies.

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The American Heart Association recommends consuming at least two servings per week of fish like salmon, mackerel, herring, trout, anchovies, and sardines, as they provide high amounts of omega-3 fatty acids.
Whole fish, with their complex nutritional matrix including protein, minerals, and other bioactive compounds, may work synergistically for heart health, unlike isolated omega-3 supplements.
Previous studies have shown that regular consumption of greens and dark green vegetables can aid in preventing cardiovascular diseases due to their antioxidant, vitamin, and fiber content.
Healthcare professionals now advise obtaining the necessary amount of omega-3s from natural sources, such as plant oils and fatty fish, instead of relying on supplement intake.