RT Journal
A1 Hu FB, Manson JE
T1 Omega-3 fatty acids and secondary prevention of cardiovascular disease—is it just a fish tale?: Comment on “efficacy of omega-3 fatty acid supplements (eicosapentaenoic acid and docosahexaenoic acid) in the secondary prevention of cardiovascular disease”
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2012
FD May 14
VO 172
IS 9
SP 694
OP 696
DO 10.1001/archinternmed.2012.463
UL http://dx.doi.org/10.1001/archinternmed.2012.463
AB 
Omega-3 fatty acids are among the most extensively studied nutrients for their potential cardiovascular benefits. There are 2 major classes of omega-3 fatty acids. The first is α-linolenic acid, an essential fatty acid derived from plant sources, such as flaxseed, walnut, soybean, and canola oils. The second class includes long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are derived primarily from fatty fish. α-Linolenic acid can be converted to EPA and DHA in the human body, although the efficiency of such conversions seems to be low.1 A large body of evidence from experimental, clinical, and epidemiologic research has demonstrated the potential benefits of EPA-rich and DHA-rich fish oil on cardiovascular health.2 In addition, consistent findings from prospective observational cohort investigations indicate that regular consumption of fatty fish (≥2 times per week) is associated with a significantly lower risk of cardiovascular death.3