title: Effects of fish oils and fish on cardiovascular disease.
abstract: The effects of fish oils, fish, and omega-3 (n-3) fatty acids on cardiovascular functions and outcomes in recently published studies are reviewed. The original hypothesis that eating fish is protective has been largely sustained but refined to indicate benefit mainly in those who are at increased risk. Biologic plausibility has been extended from the established benefit of lipid-lowering to improvements in vascular and arterial functions. A major intervention trial in patients with cardiovascular disease has confirmed the benefits of moderate amounts of long-chain n-3 fatty acids. Thus, the triad of evidence comprising epidemiology, biologic plausibility, and interventional success through a randomized, controlled trial has been established.
authors: Baker Medical Research Institute, PO Box 6492, St. Kilda Road, Central Melbourne 8008, Australia. paul.nestel@baker.edu.au
authors: P
authors: P
authors: Nestel
mesh_terms: D000818:Animals; D002318:Cardiovascular Diseases / Q000178:diet therapy*; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology*; D005395:Fish Oils; D005399:Fishes; D006801:Humans
chemical_list: D015525:Fatty Acids, Omega-3; D005395:Fish Oils