You are here: Home / Diseases & Conditions / Consumption of Omega-3s Linked to Lower Risk of Fatal Heart Disease
“A global consortium of researchers banded together to conduct an epidemiological study analyzing specific omega-3 fatty acid biomarkers and heart disease. They found that blood levels of omega-3 fatty acids from seafood and plant-based foods are associated with a lower risk of fatal heart attack.”
“A global consortium of researchers banded together to conduct an epidemiological study analyzing specific omega-3 fatty acid biomarkers and heart disease. They found that blood levels of omega-3 fatty acids from seafood and plant-based foods are associated with a lower risk of fatal heart attack.”
Read the full article: Consumption of omega-3s linked to lower risk of fatal heart disease
Recent Posts
- The American Health Council Appoints Dr. James Bashkin, D.Phil. to the Physician Board March 31, 2020
- The American Health Council Appoints Dr. Robert W. Letton, MD to the Physician Board March 19, 2020
- The American Health Council Appoints Dr. Akwasi Adjei to the Industry Board January 17, 2020
- The American Health Council Appoints Dr. Nelson Leung to the Physician Board January 17, 2020
- The American Health Council Appoints Ms. Karie Soost to the Physician Board January 17, 2020
- The American Health Council Appoints Mr. Gregory King to the Industry Board January 17, 2020
