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MSM

Health News Archive 702 - Heart Disease
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Omega-3 EPA and DHA Improves C-Reactive Protein Level

Forty men with a history of myocardial infarction who had completed a cardiac rehabilitation program (including supervised exercise training and lifestyle and dietary recommendations) were randomly assigned to receive 500 ml/day of a fortified dairy product (active-treatment group) or 500 ml/day of semi­skimmed milk (control group). The fortified product provided the following nutrients that were not present in the control drink (alpha-linolenic acid, 0.6 g/100 g of total fat; eicosapentaenoic acid, 2.1 g/100 g of fat; docosahexaenoic acid, 1.2 g/100 g of fat; vitamin E, 15 IU/L; vitamin 136,3 mg/L; and folic acid, 300 mcg/L). The fortified product also contained larger amounts of oleic acid than the control drink. The mean C-reactive protein concentration decreased from 3.90 mg/L at baseline to 2.01 mg/L after 12 months in the active-treatment group and from 3.64 mg/L to 3.23 mg/L in the control group (p < 0.05 for the difference in the change between groups). The difference between groups was also significant after six months.

Comment by Alan Gaby, M.D.:

C-reactive protein is a marker of inflammation. An elevated serum C-reactive protein level is an independent risk factor for coronary heart disease. The results of this study demonstrate that supplementation with modest doses of fatty acids, vitamin E, and B vitamins can significantly reduce C­reactive protein levels in patients with a history of myocardial infarction. Another way to reduce C-reactive protein levels is to avoid heavily cooked foods (such ~ as well-done meat and pizza) and to emphasize raw or lightly cooked foods. Byproducts formed during harsh cooking (advanced glycation end products) appear to promote inflammation. For people who are overweight, weight loss also reduces C-reactive protein levels.

Source: Carrero JJ, et al. Intake of fish oil, oleic acid, folic acid, and vitamins B-6 and E for 1 year decreases plasma C-reactive protein and reduces coronary heart disease risk factors in male patients in a cardiac rehabilitation program. J Nutr. 2007;137:384-390.

Reprinted with exclusive permission from the Townsend Letter, Aug 2007

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