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n-3 fatty acids and cardiovascular disease

Jan L Breslow1

  • 1Rockefeller University, New York, NY 10021, USA. breslow@rockefeller.edu

The American Journal of Clinical Nutrition
|July 18, 2006
PubMed
Summary

Consuming fish oil with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) reduces cardiovascular death. Higher doses improve risk factors, but more research is needed on optimal components and mechanisms.

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