This review summarizes the epidemiology of fish or omega-3 fatty acids and their relationships with cardiovascular disease (CVD) as well as coronary heart disease mortality and stroke. Several studies are in favour of a cardioprotective effect of fish consumption on CVD risk. However, results are not always consistent. Fish consumption or fish oil supplementation has been shown in several clinical trials to reduce triglycerides, to have beneficial effects on inflammation and endothelial function, to lower blood pressure and to prevent cardiac death. Consumption of whole fish is more likely to have greater benefits than fish oil supplementation because the overall effect of fish consumption may also reflect the contribution of other nutrients in fish. Overall, individuals at high risk of CVD should consume fish on a regular basis or consider taking fish oil supplement but one should keep in mind that fish is just one component of a healthy, well-balanced diet.
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