Benefits and risks of a fish diet - Should we be eating more or less?

Nature Clinical Practice Gastroenterology and Hepatology

Volumn 5, Issue 4, 2008, Pages 178-179

  Jeejeebhoy, Khursheed N ^a  

^a ST MICHAEL'S HOSPITAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

DIOXIN; DOCOSAHEXAENOIC ACID; FISH OIL; HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE INHIBITOR; ICOSAPENTAENOIC ACID; METHYLMERCURY; OMEGA 3 FATTY ACID; POLYCHLORINATED BIPHENYL;

ARTICLE; CANCER RISK; CHILD DEVELOPMENT; CLINICAL TRIAL; CORONARY ARTERY DISEASE; DIET SUPPLEMENTATION; FISH; FOOD CONTAMINATION; FOOD INTAKE; HEART INFARCTION; HEART PROTECTION; HIGH FIBER DIET; HUMAN; HYPERCHOLESTEROLEMIA; LOW FAT DIET; MERCURIALISM; MORTALITY; NERVOUS SYSTEM DEVELOPMENT; NERVOUS SYSTEM INJURY; PREGNANT WOMAN; PRENATAL EXPOSURE; PRIORITY JOURNAL; RISK BENEFIT ANALYSIS;

CARDIOTONIC AGENTS; CORONARY ARTERY DISEASE; DIET; FATTY ACIDS, OMEGA-3; FISH PRODUCTS; HUMANS; MERCURY;

EID: 42049122986     PISSN: 17434378     EISSN: 17434386     Source Type: Journal    
DOI: 10.1038/ncpgasthep1067     Document Type: Article

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