Scientists doubt the benefits of Omega 3 fats in fish

A study published online doesn't find evidence of a clear benefit of omega 3 fats on health.

A study published online by the British Medical Journal doesn't find evidence of a clear benefit of omega 3 fats on health. Although these findings do not rule out an important effect of omega 3 fats, but suggest that the evidence should be reviewed regularly, according to researchers.

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Consumption of long chain omega 3 fatty acids, found in oily fish and fish oils, and a shorter chain omega 3, found in some plant oils, is thought to protect against heart disease. UK guidelines encourage the general public to eat more oily fish, and higher amounts are advised after a heart attack.

Researchers analysed 89 studies (48 randomised controlled trials and 41 cohort studies) to assess the health effects of long and short chain omega 3 fats on total mortality, cardiovascular events, cancer, and strokes.

Each study involved a treatment group and a control group and investigated the effect of omega 3 intake on health for at least six months. Differences in study quality were taken into account to identify and minimise bias.

When data on long chain omega 3 fats were analysed separately, total mortality and cardiovascular events were not reduced. No study showed increased risk of cancer or stroke with higher intake of omega 3, but there were too few events to rule out important effects.

We are faced with a paradox, says researchers in an accompanying editorial. Health recommendations advise increased consumption of oily fish and fish oils. However, industrial fishing has depleted the world's fish stocks by some 90 percent since 1950, and rising fish prices reduce affordability particularly for people with low incomes.

Global production trends suggest that, although fish farming is expanding rapidly, we probably do not have a sustainable supply of long chain omega 3 fats, they warn. (ANI)