Omega-3 fatty acids, belonging to the essential unsarurated fatty acids, have to be provided with food. Deficiency of these fatty acids in the diet may enhance the risk of numerous diseases, also of cardiovascular diseases. Evidence from epidemiological and most of clinical studies indicate that increase in fish consumption, that arc the main source of omega-3 fatty acids, or fish oils may reduce the risk of cardiovascular diseases of atherosclerotic origin. Cardioprotective effects of omega-3 fatty acids are explained by their influence on lipid profile and carbohydrate metabolism, and also by their antiarrhythmic, antiaggregation and hypotensive effects, as well as by improvement of endothelial function. According to the latest guidelines it is recommended to increase fish consumption in primary prevention, however, in subjects with cardiovascular diseases administration of omega-3 fatty acids in the daily dose of 1 g may be considered.
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