A recent meta-analysis (involving almost 100 clinical trials and more than 250,000 individuals) reviewed mortality risk reduction from both statin drugs and omega-3 fatty acids. The results were impressive: statins reduced overall mortality risk by 13%, while omega-3 fatty acids reduced it by a dramatic 23%.

A review published in the April 11, 2005 issue of Archives of Internal Medicine analyzed the effects of various lipid-lowering regimens on overall mortality and mortality from coronary heart disease. Researchers reviewed 97 clinical trials that included 137,140 men and women receiving treatment and 138,976 control subjects. This analysis compared the mortality risk associated with diet, lipid-lowering drugs, omega-3 fatty acids (commonly found in fish oils), and niacin.

Statins (a class of lipid-lowering drugs) and omega-3 fatty acids significantly lowered both overall and coronary heart disease mortality risk during the trial periods. When compared to controls, overall mortality risk was reduced 13 percent by statin drugs and 23 percent by omega-3 fatty acids. When the risk of mortality from heart disease alone was examined, the use of statin drugs and omega-3 fatty acids were found to lower the risk by 22 and 32 percent, respectively.

Since omega-3 fatty acids did not reduce cholesterol levels significantly, researchers suggest that protection against heart arrhythmias, in addition to known anti-inflammatory properties, may be responsible for the reduction in mortality risk. Arch Intern Med. 2005 Apr 11;165(7):725-30

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Nutrition, Supplements, Omega-3 fatty acids

A recent article published in the British Journal of Nutrition summarizes the roles of selected vitamins and trace elements in immune function.

Adequate intakes of micronutrients are required for the immune system to function efficiently. Micronutrient deficiency suppresses immunity by affecting antibody responses, leading to imbalances in the immune system. This situation increases susceptibility to infections, which increases disease and death risk. In addition, infections aggravate micronutrient deficiencies by reducing nutrient intake, increasing losses, and interfering with utilization by altering metabolic pathways. Inadequate intakes of micronutrients are common in people with eating disorders, smokers (active and passive), individuals with chronic alcohol abuse, certain diseases, during pregnancy and lactation, and in the elderly.

Micronutrients contribute to the body’s natural defenses on three levels by supporting physical barriers (skin/mucosa), cellular immunity and antibody production. Vitamins A, C, E and the mineral zinc assist in enhancing the skin barrier function. The vitamins A, B6, B12, C, D, E and folic acid and the minerals iron, zinc, copper and selenium work in synergy to support the protective activities of the immune cells. Finally, all these micronutrients, with the exception of vitamin C and iron, are essential for the production of antibodies. Overall, inadequate intake and status of these vitamins and minerals may lead to a suppressed immune system, which increases the risk of infections and aggravates malnutrition. Therefore, supplementation with a multivitamin/mineral that includes these micronutrients can support the body’s natural defense system by enhancing all three levels of immunity.

Br J Nutr. 2007 Oct;98 Suppl 1:S29-35.

A study of 4,700 adults showed that despite the increased popularity of low- carbohydrate diets, almost one-third of Americans’ calories are coming from ‘empty calorie’ foods such as sweets and desserts, soft drinks, and alcoholic beverages. Salty snacks and fruit-flavored drinks make up another five percent. Lead researcher Gladys Block, a professor of epidemiology and public health nutrition at University of California, Berkeley, used data from a U.S. government survey called the National Health and Nutrition Examination Survey. She analyzed the answers of participants interviewed in 1999 and 2000 who were asked to report all the foods they ate in the previous 24 hours.

“We know people are eating a lot of junk food, but to have almost one-third of Americans’ calories coming from those categories is a shocker. It’s no wonder there’s an obesity epidemic in this country,” Block said in a statement.

Sodas contributed 7.1 percent of the total calories eaten. Sweets topped the list, followed by hamburgers, pizza, and potato chips. By contrast, fruits and vegetables made up only about 10 percent of calories in the diet.

“It’s important to emphasize that sweets, desserts, snacks, and alcohol are contributing calories without providing vitamins and minerals,” said Block.

“You can actually be obese and still be undernourished with regard to important nutrients. We shouldn’t be telling people to eat less – we should be telling people to eat differently.”

Block G. Journal of Food Composition and Analysis. Volume 17, June-August 2004, 439-447.