The Sikh population, and potentially other Asian groups, could significantly reduce their risk of heart disease by increasing their consumption of oily fish and as such increasing their levels of beneficial fish oil fatty acids, suggests new research from the Food Standards Agency (FSA).
The study, undertaken by Julie Lovegrove at the University of Reading, assessed the types and amounts of fat in the diet of a group of Sikh men and women, who currently face about twice the risk of heart disease compared to the UK average. It found that they consumed less of the fatty acids mainly found in fish oil, and more of those found in vegetable oils as compared with a control group of UK white men and women.
The researchers reported that after a moderate intake of fish oil (4 grams per day for 12 weeks), the body levels of beneficial fish oil fatty acids in the Sikh group increased to levels similar to the control group. They also said the results also showed that supplementation reduced the risk of heart disease by changing blood fat levels.
Dr Peter Sanderson, nutrition scientist at the FSA, said: "This new research clearly shows that Sikh men and women in the UK, who are at significantly higher than average risk of heart disease, have a low intake of fish. They therefore do not get the protective health benefits of fatty acids found in fish, especially oily fish.
Eating at least two portions of fish a week, one of which should be oily fish such as salmon or mackerel, could significantly help reduce the risk of heart disease in Asian communities."
In the UK, admission to hospital with heart attack in the Asian population is about double the average, and early death from heart disease is 46 per cent higher for Asian men and 51 per cent higher for Asian women in comparison with the UK average, say the researchers. Diabetes is also four times more likely in the Asian population, and diabetes is associated with abnormal blood lipid (fat) levels that are known to be linked to an increased risk of heart disease.