Butter Beware? Do Omega-3 Fatty Acids in Margarine Cut Heart Attack Risk?

  • By Sean McDonnell on September, 03 2010
  • 0 comments

Margarine fortified with Omega-3 fatty acids may not reduce heart attack risk in patients who have previously experienced a heart attack, according to researchers in the Netherlands who published their findings in the Aug. 29, 2010, issue of The New England Journal of Medicine.

Omega 3 fatty acids are considered essential for human health but they cannot be made by the body – they can only be obtained through such foods as fish, some plants and nut oils. In recent years, many makers of margarine have added Omega-3 oils to their spreads, citing their potential heart-healthy benefits.

But according to the Netherlands Heart Foundation, Omega 3 oils did not “significantly reduce the rate of major cardiovascular events among patients who had had a myocardial infarction.” A myocardial infarction is most commonly called a heart attack. A link to the published study online can be found here.

The study involved nearly 5,000 men and women, ages 60 to 80, who were being treated for heart disease with medications ranging from antihypertension drugs to cholesterol-reducing statins. Participants consumed about four teaspoons of Omega-3 enriched margarine each day over a three-year period. Those who ate the Omega-3 enriched oils did not experience any fewer heart events than those in a placebo group who ate plain margarine.

The study’s researchers pointed out that the participants were already well-treated for their heart conditions, which may have reduced the potential positive benefit of consuming Omega-3 oils.

Question for comment: How will this study potentially affect your future margarine and/or butter purchases? Or do you have another comment?