Issues of fish consumption for cardiovascular disease risk reduction

Nutrients

Volumn 5, Issue 4, 2013, Pages 1081-1097

  Raatz, Susan K ^a,b   Silverstein, Jeffrey T ^c   Jahns, Lisa ^a   Picklo, Matthew J ^a,d  

^a GRAND FORKS HUMAN NUTRITION RESEARCH CENTER   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d UNIVERSITY OF NORTH DAKOTA   (United States)

Author keywords

Cardiovascular disease; DHA aquaculture; EPA; Fish; Omega 3 fatty acids

Indexed keywords

CALCIUM; COPPER; DOCOSAHEXAENOIC ACID; DOCOSAPENTAENOIC ACID; FISH OIL; IRON; OMEGA 3 FATTY ACID; PHOSPHORUS; POLYUNSATURATED FATTY ACID; RETINOL; SATURATED FATTY ACID; SELENIUM; VITAMIN B GROUP; VITAMIN D;

AQUACULTURE; AWARENESS; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; DIET SUPPLEMENTATION; FISH; FISH INTAKE; FISH STOCK; FOOD INDUSTRY; FOOD INTAKE; FOOD QUALITY; HUMAN; KNOWLEDGE; MEDICAL INFORMATION; NUTRIENT CONTENT; NUTRITIONAL ASSESSMENT; PUBLIC HEALTH; REVIEW; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; RISK REDUCTION; SEA FOOD;

EID: 84875935786     PISSN: 20726643     EISSN: None     Source Type: Journal    
DOI: 10.3390/nu5041081     Document Type: Review

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