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controlling for standard coronary threat factors, Hu et al 27 reported a dose-response relationship between α-linolenic acid intake and relative danger of deadly ischemic heart disease, which was diminished by forty five% in the highest quintile (P for pattern=0.01)
Lastly, another rationalization for the discordant outcomes of epidemiological studies pertains to the hypothesized hostile effects of methylmercury, an environmental contaminant present in certain fish which will diminish the well being advantages of omega-3 fatty acids. Venegas-Caleron M, Sayanova , Napier JA: An alternative choice to fish oils: Metabolic engineering of oil-seed crops to produce omega-three long chain polyunsaturated fatty acids. European Meals Safety Authority (EFSA): Scientific opinion of the panel on dietetic merchandise, nutrition and allergic reactions on a request from European fee associated to labelling reference intake values for n-three and n-6 polyunsaturated fatty acids.Kris-Etherton PM, Harris WS, Appel LJ: Fish consumption, fish oil, omega-three fatty acids, and heart problems. The processing of fish fillets

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