Impact of low v. moderate intakes of long-chain n-3 fatty acids on risk of coronary heart disease

British Journal of Nutrition

Volumn 106, Issue 8, 2011, Pages 1129-1141

  Musa Veloso, Kathy ^a   Binns, Malcolm A ^b   Kocenas, Alexandra ^a   Chung, Catherine ^a   Rice, Harry ^c   Oppedal Olsen, Hilde ^d   Lloyd, Hilary ^e   Lemke, Shawna ^f  

^a Cantox Health Sciences International   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c Global Organization for EPA and DHA Omega 3s (GOED)   (United States)

^d Denomega Nutritional Oils AS   (Norway)

^e Ocean Nutrition Canada   (Canada)

^f MONSANTO COMPANY   (United States)

Author keywords

Coronary heart disease; DHA; EPA; Heart disease; n 3 Fatty acids

Indexed keywords

OMEGA 3 FATTY ACID;

CARDIOVASCULAR RISK; FAT INTAKE; FATALITY; FISH; FOOD INTAKE; HEART ARRHYTHMIA; HEART INFARCTION; HUMAN; ISCHEMIC HEART DISEASE; JAPAN; META ANALYSIS; MORTALITY; REVIEW; RISK REDUCTION; SUDDEN DEATH; SYSTEMATIC REVIEW;

CORONARY DISEASE; DEATH, SUDDEN, CARDIAC; FATTY ACIDS, OMEGA-3; FEMALE; HUMANS; MALE; MYOCARDIAL INFARCTION; PROSPECTIVE STUDIES; RISK FACTORS; RISK REDUCTION BEHAVIOR;

EID: 80054878663     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114511001644     Document Type: Review

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