Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.

  title={Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.},
  author={Penny M. Kris-Etherton and William S. Harris and Lawrence J. Appel},
  journal={Arteriosclerosis, thrombosis, and vascular biology},
  volume={23 2},
fatty acids affect cardiac function (including antiarrhythmic effects), hemodynamics (cardiac mechanics), and arterial endothelial function have helped clarify potential mechanisms of action. The present Statement will address distinctions between plant-derived (-linolenic acid, C18:3n-3) and marine-derived (eicosapentaenoic acid, C20:5n-3 [EPA] and docosahexaenoic acid, C22:6n-3 [DHA]) omega-3 fatty acids. (Unless otherwise noted, the term omega-3 fatty acids will refer to the latter… 

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Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.

Recommendations reflecting the current state of knowledge will be made with regard to both fish consumption and omega-3 fatty acid (plant- and marine-derived) supplementation in the context of recent guidance issued by the US Environmental Protection Agency and the Food and Drug Administration about the presence of environmental contaminants in certain species of fish.

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Effect of increased intake of fish- and plant-based omega-3 for all-cause mortality, cardiovascular (CVD) events, adiposity and lipids is assessed and it is suggested that LCn3 probably makes little or no difference to CHD event risk.



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The effect of dietary omega-3 fatty acids on coronary atherosclerosis. A randomized, double-blind, placebo-controlled trial.

Dietary intake of omega-3 fatty acids modestly mitigates the course of coronary atherosclerosis in humans.

Association of dietary fish and n-3 fatty acid intake with hemostatic factors in the coronary artery risk development in young adults (CARDIA) study.

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Polyunsaturated fatty acids in the food chain in the United States.

Alternative strategies, such as food enrichment and the use of biotechnology to manipulate the EPA and DHA as well as ALA contents of the food supply, will become increasingly important in increasing n-3 fatty acid intake in the US population.

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Omega-3 fatty acids in adipose tissue and risk of myocardial infarction: the EURAMIC study.

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