Fish and the cardiovascular system
1989
Burr, M.L.
It has long been believed that diet plays a major part in determining risk of ischaemic heart disease (IHD). Particular importance has been attached to the amount and type of fat in the polyunsaturated fats as protective factors. During recent years attention has been increasingly directed to certain long-chain n-3 fatty acids which are specifically found in marine foods. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are synthesized by algae and phytoplankton at the bottom of the food chain for marine life. Ultimately these fatty acids are incorporated into all forms of seafood, and are particularly abundent in those fish with a high content of oil.
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