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Do the n-3 fatty acids from fish prevent deaths from cardiovascular disease?

Although saturated fat and cholesterol in the diet are pathogenic for cardiovascular disease, the n-3 fatty acids from fish are actually protective and by a variety of mechanisms prevent coronary deaths and, in particular, cardiac arrest. The unique properties of these fatty acids in cardiovascular disease first became apparent in the investigations of the health status of Greenland Eskimos who consumed a very-high-fat diet from seal, whale, and fish and yet had a low rate of coronary heart disease (1). Further studies clarified this paradox. The kind of fat the Eskimos consumed contained large quantities of n -3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (2). These were very long chained and highly polyunsaturated fatty acids with 20 and 22 carbons and 5 and 6 double bonds, 20:Sn-3 and 22:6n-3, respectively. EPA and DHA are found in fish, shellfish, and sea mammals and are very low in quantity or absent in land animals and plants. The sources of EPA and DHA are phytoplankton, the plants of the waters-the base of the food chain for marine life. However, the plants of the land are a rich source of the 18-carbon linolenic acid (l8:3n-3), from which EPA and DHA may be synthesized and that may also have benefits. Dietary n - 3 fatty acids in the diet act to prevent cardiovascular disease by a variety of actions (3). EPA and DHA,