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Alpha-linolenic acid in the prevention and treatment of coronary heart disease

M. de Lorgeril*,1, P. Salen1, F. Laporte2 and J. de Leiris1

1 Laboratoire du Stress Cardiovasculaire et Pathologies Associées, UFR de Medecine et Pharmacie, Grenoble, France
2 Laboratoire de Biologic du Stress Oxydant, UFR de Médecine et Pharmacie, Grenoble, France

* Correspondence: Dr M. de Lorgeril, Laboratoire du Stress Cardiovasculaire et des Pathologies Associées, UFR de Médecine et Pharmacie, Domaine de la Merci, 38706 Grenoble, France.

Abstract

Alpha-linolenic acid is one of the two essential fatty acids in humans. Epidemiological studies and dietary trials strongly suggest that this fatty acid is important in relation with the pathogenesis (and prevention) of coronary heart disease. Like other n-3 fatty acids from marine origin, it may prevent cardiac arrhythmias and sudden cardiac death. The optimal dietary intake of alpha-linolenic acid seems to be about 2 g per day or 0·6-1% of total energy intake. Obtaining an optimal ratio of the two essential fatty acids, linoleic and alpha-linolenic acids — i.e. a ratio of about 4 to 1 in the diet — is a major issue. The main sources of alpha-linolenic acid for the European population should be canola oil (and canola-oil-based margarine if available), nuts (English walnut), ground linseeds and green leafy vegetables such as purslane.

Key Words: Diet • essential fatty acid • walnut • canola oil • purslane • myocardial infarction

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