Noseda G
Clinica medica, Ospedale Civico Lugano.
Ther Umsch. 2005 Sep;62(9):625-8. doi: 10.1024/0040-5930.62.9.625.
Saturated fatty acids contribute essentially to atherogenesis, especially to coronary artery disease. In contrast, the protective effect of monounsaturated fatty acids such as oleic acid, contained in olive oil and as a constituent of a Mediterranean diet is very well shown epidemiologically. There is a modest beneficial effect on the clinical manifestation of coronary heart disease when saturated fatty acids of animal provenience are partially replaced by omega 6 fatty acids (linoleic acid). However, studies with the addition of omega-3-fatty acids in the diet (fish oil rich in eicosapentaenoic and docosaexaenoic acid and rape seed oil rich in alpha linolenic acid) demonstrate a significant decrease of sudden cardiac death and non fatal myocardial infarction. Long-chain omega-3-fatty acids have a direct antiarrhythmic effect on myocytes. The reduction of non-fatal myocardial infarctions during consumption of diets rich in long chain omega-3-fatty acids could at least in part be attributed to inhibitory effects on platelet aggregation and thus on thrombus formation and to a stabilization of atherosclerotic plaques.
饱和脂肪酸是动脉粥样硬化形成的主要因素，尤其是冠状动脉疾病。相比之下，橄榄油中所含的油酸等单不饱和脂肪酸以及地中海饮食中的成分所具有的保护作用在流行病学上得到了很好的体现。当动物来源的饱和脂肪酸部分被ω-6脂肪酸（亚油酸）取代时，对冠心病的临床表现有一定的有益作用。然而，在饮食中添加ω-3脂肪酸（富含二十碳五烯酸和二十二碳六烯酸的鱼油以及富含α-亚麻酸的菜籽油）的研究表明，心脏性猝死和非致命性心肌梗死显著减少。长链ω-3脂肪酸对心肌细胞有直接的抗心律失常作用。食用富含长链ω-3脂肪酸的饮食期间非致命性心肌梗死的减少至少部分可归因于对血小板聚集从而对血栓形成的抑制作用以及动脉粥样硬化斑块的稳定作用。
