Q: Do any data — laboratory or epidemiologic — demonstrate a beneficial effect of omega-3 fatty acids on C-reactive protein (CRP) levels?
A: The beneficial effects of omega-3 fatty acids (especially those derived from marine sources, i.e., “fish oil”) in protecting against cardiovascular disease have been amply demonstrated in both experimental models and selected patient populations. For example, the effects of dietary fish oils or low-dose oral supplements on preventing sudden cardiac death were recently reviewed by Leaf et al (
Circulation. 2003;107:2646-2652). Both the article and the accompanying editorial by Siscovick et al (
Circulation. 2003;107:2632-2634) attribute these protective effects to anti-arrhythmic properties rather than anti-inflammatory ones. In another study, however, Pischon et al found a reduction in CRP levels after high dietary intake of omega-3 fatty acids (
Circulation. 2003;108:155-160). As Parikh et al concluded in their excellent 2005 review (
J Am Coll Cardiol. 2005;45:1379-1385), the Mediterranean diet (rich in omega-3 fatty acids) is associated with “lower C-reactive protein levels” as well as having other CV-protective effects.
