Burr M L
MRC Epidemiology Unit South Wales, Llandough Hospital, Penarth, South Glamorgan.
Clin Exp Hypertens A. 1992;14(1-2):181-92. doi: 10.3109/10641969209036181.
During recent years there has been growing interest in the possibility that dietary fish confers some protection against ischaemic heart disease. In four prospective studies, people who ate moderate amounts of fish tend to have a lower mortality from heart disease than persons who ate little or no fish. A randomized controlled trial showed that mortality after myocardial infarction was less among men who were advised to increase their intake of fatty fish than in a control group. Studies of fish oil administered to volunteers suggest that it is the omega-3 fatty acids which are responsible. The effects of fish oil include a reduction in serum triglyceride concentration, a reduction in platelet activity, a reduction in blood pressure, and (in animals) prevention of arrhythmias. Some of these effects require doses much larger than those that would normally be supplied by dietary fish.
近年来，人们越来越关注食用鱼类是否能对缺血性心脏病起到一定的预防作用。在四项前瞻性研究中，适量食用鱼类的人群死于心脏病的几率往往低于很少吃鱼或几乎不吃鱼的人。一项随机对照试验表明，建议增加富含脂肪鱼类摄入量的男性心肌梗死后的死亡率低于对照组。对志愿者服用鱼油的研究表明，起作用的是ω-3脂肪酸。鱼油的作用包括降低血清甘油三酯浓度、降低血小板活性、降低血压以及（在动物身上）预防心律失常。其中一些作用所需的剂量远远大于正常饮食中鱼类所能提供的剂量。
