Projects

Health Benefits of Omega-3 Fatty Acids

Sponsor

Agency for Healthcare Research and Quality

Staff

Catherine MacLean, Paul Shekelle

The possibility that the class of unsaturated fatty acids known as omega-3 fatty acids might have protective effects on the cardiovascular system was first raised in the 1980s by the results of epidemiological studies of individuals who consumed large amounts of fatty fish. Since that time, numerous clinical trials have been conducted to assess the health effects of consuming omega-3 fatty acids, both as part of whole foods (fish and fish oils) as well as in the form of dietary supplements. To obtain a definitive determination of the efficacy and safety of omega-3 fatty acids for a wide range of potential consumers, The National Institutes of Health's Office of Dietary Supplements, FDA, the National Center for Complementary and Alternative Medicine, and the Agency for Healthcare Research and Quality awarded a task order contract in 2002 to three federal EPCs throughout the United States and Canada — the SCEPC, Tufts New England Medical Center, and University of Ottawa - to synthesize the research to date. Each of the three sites was charged with examining the research pertaining to a different set of specific diseases.

In year 1, the SCEPC was tasked with reviewing and analyzing the literature on the role of omega-3s in autoimmune diseases, gastrointestinal and renal diseases, and type II diabetes. In year 2, the SCEPC produced two reports: one on the effects of omega-3 FA on the incidence of cancer, on treatment outcomes, and on a number of putative mechanisms for the development and spread of cancer; and one on the effects of omega-3 FA on cognitive changes with aging and on the incidence and progression of a number of neurological disorders.

The year 1 report was completed in March 2004. The year 2 reports were completed in February 2005.

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For more information, contact: Catherine MacLean