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Coronary heart disease

Coronary heart disease (CHD), also called coronary artery disease (CAD) and atherosclerotic heart disease, is the end result of the accumulation of atheromatous plaques within the walls of the arteries that supply the myocardium (the muscle of the heart). While the symptoms and signs of coronary heart disease are noted in the advanced state of disease, most individuals with coronary heart disease show no evidence of disease for decades as the disease progresses before the first onset of symptoms, often a "sudden" heart attack, finally arise. After decades of progression, some of these atheromatous plaques may rupture and (along with the activation of the blood clotting system) start limiting blood flow to the heart muscle. more...

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Overview

Atherosclerotic heart disease can be thought of as a wide spectrum of disease of the heart. At one end of the spectrum is the asymptomatic individual with atheromatous streaks within the walls of the coronary arteries (the arteries of the heart). These streaks represent the early stage of atherosclerotic heart disease and do not obstruct the flow of blood. A coronary angiogram performed during this stage of disease may not show any evidence of coronary artery disease, because the lumen of the coronary artery has not decreased in caliber.

Over a period of many years, these streaks increase in thickness. While the atheromatous plaques initially expand into the walls of the arteries, eventually they will expand into the lumen of the vessel. As the plaques expand into the lumen of the vessel, they can affect the flow of blood through the arteries. While it was originally believed that the growth of atheromatous plaques was a slow, gradual process, some recent evidence suggests that the gradual buildup of plaque may be complemented by small plaque ruptures which cause the sudden increase in the plaque burden due to accumulation of thrombus material.

Atheromatous plaques that cause obstruction of less than 70 percent of the diameter of the vessel rarely cause symptoms of obstructive coronary artery disease. As the plaques grow in thickness and obstruct more than 70 percent of the diameter of the vessel, the individual develops symptoms of obstructive coronary artery disease. At this stage of the disease process, the patient can be said to have ischemic heart disease. The symptoms of ischemic heart disease are often first noted during times of increased workload of the heart. For instance, the first symptoms include exertional angina or decreased exercise tolerance.

As the degree of coronary artery disease progresses, there may be near-complete obstruction of the lumen of the coronary artery, severely restricting the flow of oxygen-carrying blood to the myocardium. Individuals with this degree of coronary heart disease typically have suffered from one or more myocardial infarctions (heart attacks), and may have signs and symptoms of chronic coronary ischemia, including symptoms of angina at rest and flash pulmonary edema.

A distinction should be made between myocardial ischemia and myocardial infarction. Ischemia means that the amount of oxygen supplied to the tissue is inadequate to supply the needs of the tissue. When the myocardium becomes ischemic, it does not function optimally. When large areas of the myocardium becomes ischemic, there can be impairment in the relaxation and contraction of the myocardium. If the blood flow to the tissue is improved, myocardial ischemia can be reversed. Infarction means that the tissue has undergone irreversible death due to lack of sufficient oxygen-rich blood.

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Eating fish decreases risk of coronary heart disease
From American Family Physician, 1/15/05 by Richard Sadovsky

Observational studies have examined the relationship between fish consumption and coronary heart disease (CHD) risk, but none has had adequate statistical power to support a conclusion. Whelton and associates pooled the data available from multiple observational studies about the consumption of fish and fish oils.

A total of 19 cohort and case-control studies were included in the analysis. All studies were conducted in adult humans, used an observational case-control or cohort study design, compared a group who regularly consumed fish with a group who consumed little or no fish, included CHD as an outcome, and reported the association of fish consumption categories with CHD as a relative risk, hazard ratio, or odds ratio. Fish consumption was recorded in different ways in the studies, and a dietitian converted the quantity of fish consumed to the number of servings consumed weekly.

The pooled relative risk of fatal CHD in persons consuming any amount of fish versus those who consumed little or no fish was 0.83 (95 percent confidence interval, 0.76 to 0.90; P < .005). An inverse relationship was noted between fish consumption and fatal CHD in all but one subgroup. This inverse relationship was more striking in persons consuming two or more servings of fish per week compared with those who ate fewer than two servings per week. The protective effect of fish consumption was slightly greater in women than in men.

The authors conclude that fish consumption is associated with a significantly lower rate of fatal and total CHD. Recommendations of increased fish consumption may be useful in both primary and secondary CHD prevention.

Whelton SP, et al. Meta-analysis of observational studies on fish intake and coronary heart disease. Am J Cardiol May 1, 2004;93:1119-23.

EDITOR'S NOTE: The protective effect of n-3 polyunsaturated fatty acids in patients with CHD has been documented. (1) The amount of omega-3 fish oil supplements used in most studies was the equivalent of eating two or more servings of fish per week. Based on this meta-analysis, daily consumption of fatty fish such as herring, mackerel, or salmon, or approximately 12 g of a fish-oil supplement may be recommended to lower the adverse event risk in patients with CHD. Fish oils also have been suggested to reduce fatal arrhythmias after acute myocardial infarction. (2) Other probable benefits include decreased platelet aggregation, improved lipid profiles, enhanced endothelial function, and decreased inflammation. Two cautions should be considered. First, high doses of fish oils in persons with type 2 diabetes who have hypertriglyceridemia may lower triglyceride levels but also raise levels of low-density lipoprotein cholesterol. (3) Further study on how this affects vascular events is needed. Second, fish oils may raise the International Normalized Ratio in patients taking warfarin. (4)--R.S.

REFERENCES

(1.) Bucher HC, Hengstler P, Schindler C, Meier G. N-3 polyunsaturated fatty acids in coronary heart disease: a meta-analysis of randomized controlled trials. Am J Med 2002;112:298-304.

(2.) De Caterina R, Madonna R, Zucchi R, La Rovere MT. Antiarrhythmic effects of omega-3 fatty acids: from epidemiology to bedside. Am Heart J 2003;146:420-30.

(3.) Farmer A, Montori V, Dinneen S, Clar C. Fish oil in people with type 2 diabetes mellitus. Cochrane Database Syst Rev 2004;(4):CD003205.

(4.) Buckley MS, Goff AD, Knapp WE. Fish oil interaction with warfarin. Ann Pharmacother 2004;38:50-3.

COPYRIGHT 2005 American Academy of Family Physicians
COPYRIGHT 2005 Gale Group

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