1. Omega-3 Polyunsaturated Fatty Acids and
MEDICAL UNIVERSITY OF THE AMERICAS,
LTD.
ABSTRACT
Blood clotting is an important
pathway regulated via multiple
clotting factors and
prostaglandins. Omega-3 PUFA
may be cardioprotective, in
which it would significantly
reduce blood clot formation. Ten
RCTs were systematically
reviewed to examine the impact
of omega-3 PUFA on
coagulation. Omega-3 fatty acids
may have the potential to reduce
coagulation; however, results
were inconclusive.
INTRODUCTION
Omega-3 fatty acids are
polyunsaturated fatty acids with
a double bond specifically at the
3rd carbon (Omega-3). Our
systematic review of ten RCTs
examined the effect of Omega-3
fatty acids on coagulation
factors. Blood coagulation is a
clotting mechanism involving a
cascade of reactions in which
clotting factors are activated.
Omega 3s are considered to be
cardioprotective, and as such,
must reduce clot formation in
plasma. However, some studies
report omega-3 as an anti-thrombotic
while others show
minimal effect.
DISCUSSION
A significant number of the RCTs
reviewed were deficient in power
calculation, comparison of
dropouts to completers, and
most importantly, failed to
control potential bias in
experimental design. Variability
in results could be due to
inconsistent omega-3 PUFA
dosage, varied time interval of
administration, and diet.
ACKNOWLEDGEMENTS
Full citations will be provided
upon request
MATERIALS & METHODS
Keyword search was performed
primarily using “PubMed”
database and “Google Scholar”.
Keywords used were “omega-3”
“PUFA” “eicosanoid”
“coagulation” “essential fatty
acid” “clotting factors”
“prostaglandin”.
We started with an original count
of 30 articles, the majority of
which were disqualified from
consideration due to lack of full
access. Others were removed
due to lack of proper RCT
design.
We selected ten RCTs based on
relevance to the subject of
omega-3 fatty acids and blood
coagulation.
RESULTS
Results showed variability in
omega-3 PUFA on coagulation.
Two RCTs studying impact over
one month found significant
decrease in prothrombin plasma
levels (Factor II), while other
studies conducted beyond one
month found no significant
difference. Under acute single
dose conditions, omega-3s offer
no significant cardioprotective
effect. All RCTs reviewed found
no significant change in factors I,
VII, and X. In addition, omega-3
PUFA significantly decreased
PGF2α, leading to impaired
coagulation. Variability observed
was further accentuated by
gender gap.
Coagulation
Sheikh, Muhammad; Mousa, Maie; Ufondu, Chukwudum;
Smith, Christopher; Jugnundan, Shamil; Mallick, Ali; Mishra,
Rakeshkumar ; Singh, Betsy
CONCLUSION
Overall, the studies reviewed
showed no consistent
correlation in omega-3 PUFA
supplementation and
antithrombotic effect.
2. Author Title Total
Moller, JM The Acute Effect of a Single Very High Dose of N-3 Fatty Acids on Coagulation and Fibrinolysis 16/26
Phang, M Prothrombin and Factor V levels following supplementation with omega-3 fatty acids is sex dependent 26/26
Gajos, G
Reduced Thrombin formation and altered fibrin clot properties induced by polyunsaturated omega-3 fatty
acids on top of duel anti-platelet therapy in patients undergoing percutaneous coronary intervention 24/26
Allman-
Farinelli,
MA
Comparison of the effects of two low fat diets with different alpha linolenic:lenolenic acid ratios on
coagulation and fibrinolysis 20/26
Lee, KW
Effects of omega-3 polyunsaturated fatty acids on plasma indices of thrombogenesis and inflammation in
patients post-myocardial infarction 20/26
Toft, I Fibrinolytic Function After Dietary Supplementation With ω3 Polyunsaturated Fatty Acids 25/26
Lev, E Treatment of Aspirin-Resistant Patients with Omega-3 Fatty Acids Versus Aspirin Dose Escalation 18/26
Esser, D
A High-Fat SFA, MUFA, or n3 PUFA Challenge Affects the Vascular Response and Initiates an Activated State of
Cellular Adherencce in Lean and Obese Middle Aged Men 23/26
Wang, J
Superiority of a fish oil-enriched emulsion to medium-chain triacylglycerol/long-chain triacylglycerols in
gastrointestinal surgery patients: a randomized clinical trial 24/26
Wachira, JK
N-3 Fatty acids affect haemostasis but do not increase the risk of bleeding: clinical observations and mechanistic
insights 26/26
