In the News
Omega-3 fatty acids don't lower the risk of cardiovascular disease in patients with diabetes or impaired glucose tolerance, researchers reported in the July 26 issue of the New England Journal of Medicine. The six-year study enrolled more than 12,500 patients in 40 countries who had dysglycemia and were at high risk for cardiovascular disease. The researchers found that the death rates from cardiovascular disease were nearly identical—about 9%—in people taking a 1-g omega-3 fatty acid supplement and in those taking an olive oil placebo. Other major vascular event rates, including rates of nonfatal heart attack and stroke, were about 16% in both groups. The results don't extend to increasing the consumption of fish and other foods rich in omega-3 fatty acids, because such a dietary change also reduces red-meat consumption.