Vitamin E and omega-3 oil in cardiovascular disease and mortality:
In a randomized controlled trial in Italy published in Lancet, 11,324 patients with pre-existing coronary heart disease (CHD) were randomly allocated to either 300 mg vitamin E, 850 mg omega-3 fatty acid ethyl esters (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]), both, or no treatment and followed for 3.5 years. In the end, a 15% reduction in mortality, nonfatal heart attack (myocardial infarction), and nonfatal stroke was seen in participants taking 850 mg omega-3 fatty acid alone. Compared to the no treatment group, participants taking omega-3 fatty acid after 6-months experienced a 2.5% increase in HDL (“good”) cholesterol and a 4% reduction in triglycerides, a type of fat in the bloodstream and fat tissue that can contribute to the hardening and narrowing of arteries. As a group, those taking this dietary supplementation experienced a 20% reduction in all-cause mortality and a 45% reduction in sudden death. The results indicate that in patients who have CHD, omega-3 fatty acid supplements, but not vitamin E, significantly reduced mortality. (17)