n-3 Fatty acids from fish or fish-oil supplements, but not alpha-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review.
By Chenchen Wang, William S. Harris, M. Chung, A. Lichtenstein, E. Balk, B. Kupelnick, H. Jordan, Joseph Lau. American Journal of Clinical Nutrition, 2006
973 citations recorded by the source corpus.
Subfields: Biochemistry, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/416b9cb59fce733954428e310d01c168064eea87
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Biochemistry
In Nutrition and Dietetics
In Public Health, Environmental and Occupational Health
Citations in the corpus
- Fish intake, contaminants, and human health: evaluating the risks and the benefits. (2006, background): “During ensuing years, evidence from several researchparadigms—includinganimal-experimental, observational, and clinical studies—further supported this hypothesis and identified 2 longchain n-3 polyunsaturated fatty acids (n-3 PUFAs), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as the”
- Linking small-scale fisheries and aquaculture to household nutritional security: an overview (2010, background): “…forms of PUFAs such as arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) which contribute to lowering blood pressure, reduce the risk of heart disease (Wang et al. 2006) and boost infant growth and cognitive development (Koletzko et al. 2007).”
- Algae as nutritional and functional food sources: revisiting our understanding (2016, positive): “While both EPA and DHA reduce TAG levels in humans (Wang et al. 2006; Bernstein et al. 2012), DHA appears responsible for the blood pressure and heart rate-lowering effect of fish oils (Valera et al. 2014).”
- Australian Dietary Guidelines (2006, background): “Cardiovascular disease: Of the systematic reviews addressing the risk of cardiovascular disease and consumption of fats and oils [410, 491-499], only one review [410] focused on the proportions of dietary fatty acids in the overall diet rather than the effects of omega-3 fatty acids on markers of ca”
- Flax and flaxseed oil: an ancient medicine & modern functional food (2014, background): “One possibility behind the results could be lesser conversion of α-linolenic acid into EPA and DHA, which have been shown to be cardioprotective (Wang et al. 2006).”