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n-3 Fatty acids and 5-y risks of death and cardiovascular disease events in patients with coronary artery disease - Am J Clin Nutr. 2003 Jul;78(1):65-71 - "High proportions of n-3 fatty acids in serum agency for healthcare research and quality lipids are associated with a substantially reduced risk of death" Not all fish products prevent heart disease - J Fam Pract. 2003 agency for healthcare research and quality Jun;52(6):438-41 - "For patients aged >65 years, modest consumption agency for healthcare research and quality of tuna and other broiled/baked fish is associated with a lower risk of death from ischemic heart disease and fatal arrhythmias. The same is not true of fried fish or fish burgers" Omega-3 fatty acids and non-communicable diseases - Chin Med J (Engl). 2003 Mar;116(3):453-8 - "omega-3 PUFA has beneficial effects on increasing heart rate variability, decreasing the risk of stroke, reducing both systolic and diastolic blood pressure, insulin resistance and glucose metabolism.
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