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The most common form of heart disease is caused by atherosclerosis. It is generally referred to as coronary heart disease or hardening and/or thickening of the arteries. Atherosclerosis involves the slow buildup of deposits of fatty substances, cholesterol, body cellular waste products, calcium, and fibrin (a clotting material in the blood) in the inside lining of an artery. The buildup that results (referred to as plaque) can partially or totally block the flow of blood through the artery. This can lead to the formation of a blood clot (thrombus) on the surface of the plaque. If either of these events occurs and blocks the entire artery, a heart attack or stroke may result.
Omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), from fish, flax, or perilla oils, are essential for optimal health. Most Western diets contain predominantly omega-6 fatty acids, in proportions greatly exceeding the omega-3 fatty acids. The so-called bad saturated fatty acids and their metabolites (those fats that are solid at room temperature) compete with beneficial EPA and DHA fatty acids. Increasing dietary alpha-linolenic acid and omega-3 fatty acids, while limiting dietary polyunsaturated fat and calorie intake, have important cardiac benefits, including reduction of risk of heart attack and mortality by as much as 70% (Guize et al. 1995).
Scientific studies demonstrate that alpha-linolenic acid (from flax or perilla oil) reduced the incidence of atherosclerosis, stroke, and second heart attacks. When perilla or flax oil is consumed, it requires the enzyme delta-6 desaturase to convert the alpha-linolenic acid into EPA and DHA. Many individuals (particularly those over 50 years of age, who show declining activity of this enzyme) should consider using high-potency fish oil because these products directly provide EPA and DHA. Compared with no fish consumption, a lower risk of death was associated with fish consumption. High proportions of omega-3 fatty acids found in serum lipids were associated with a substantially reduced risk of death (Erkkila et al. 2003).
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