Omega-3 fatty acids linked to lower atrial fibrillation risk in U.S. veterans Omega3FattyAcids AtrialFibrillation DietaryIntake Research HeartHealth Cardiology AFRisk Nutrition Science AJCNutrition
By Pooja Toshniwal PahariaJun 22 2023Reviewed by Benedette Cuffari, M.Sc. A recent study published in The American Journal of Clinical Nutrition determined whether marine omega-3 fatty acid consumption increases atrial fibrillation risk among United States military veterans.
Recent large-scale randomized clinical trials evaluating the impact of DHA and EPA dietary supplementation on the cardiovascular system have documented increased AF risks following DHA and EPA consumption. However, scientific evidence on the link between omega-3 FA intake and AF risk is inconsistent, thus warranting further research.
AF was determined based on the International Classification of Diseases, ninth and tenth versions diagnostic codes mentioned in the veterans’ electronic medical records. Positive AF history was based on at least one or two diagnoses in inpatient and outpatient settings before the end of the follow-up period. The mean daily calorie intake of different foods was calculated, following which omega-3 FA consumption was determined using the Harvard University Food Composition Database data.
Related StoriesData were obtained until AF occurrence, death, date of the most recent update in the electronic medical records, or September 30, 2020, in the case of the most recent health visit reported in the electronic medical record on or after October 1, 2020. Omega-3 FA intake showed a non-linear inverse association with new-onset AF. It was characterized by an initial reduction to 11% after consuming 750 mg daily of marine omega-3 FA, followed by a plateau.
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