Establishing link between omega-3 fatty acids in fish and reduction in coronary heart disease by demonstrating how a diet rich in fish oil lowers blood triglycerides and improves elasticity of large arteries.
The story begins with an observation half a world away: researchers noticed that the Inuit people of Greenland — whose diet was rich in marine foods — had remarkably low rates of coronary heart disease. The question was: why?
Baker Institute scientists were among the first to investigate. Their research into fish oil focused on two key mechanisms. First, they demonstrated the striking triglyceride-lowering effect of fish oil — significant because high blood triglycerides are now recognised as a major risk factor for heart attack. They showed that fish oil reduced both triglyceride production and the protein apoB, a building block of the lipoproteins that transport fats through the bloodstream.
The team also identified the importance of specific omega-3 fatty acids — eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) — in cardiovascular health. These compounds were shown to improve the elasticity of large arteries and reduce arterial stiffness, which is a significant driver of high blood pressure.
The findings contributed directly to dietary recommendations encouraging greater consumption of oily fish. What began as curiosity about an isolated population's eating habits became some of the most influential nutrition science of the past half-century.
