title: Fish consumption, fish oil, lipids, and coronary heart disease.
authors.affiliation: Nutrition Committee, American Heart Association, Dallas, TX 75231-4596, USA.
authors.forename: N J
authors.initials: NJ
authors.lastname: Stone
mesh_terms: D000572:American Heart Association; D001777:Blood Coagulation / Q000187:drug effects / Q000502:physiology; D001794:Blood Pressure / Q000187:drug effects / Q000502:physiology; D002986:Clinical Trials as Topic; D003327:Coronary Disease / Q000097:blood* / Q000453:epidemiology / Q000517:prevention & control*; D016757:Death, Sudden, Cardiac / Q000517:prevention & control; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology; D005395:Fish Oils / Q000009:adverse effects / Q000592:standards*; D005396:Fish Products / Q000009:adverse effects / Q000592:standards*; D006291:Health Policy; D006801:Humans; D006973:Hypertension / Q000453:epidemiology / Q000503:physiopathology / Q000517:prevention & control; D008055:Lipids / Q000097:blood*; D012307:Risk Factors; D014481:United States / Q000453:epidemiology
chemical_list: D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D008055:Lipids