Research Summary Archives

There have been several encouraging studies reporting improved symptoms in depressive illness among those who consumed long-chain (seafood) omega-3s. Other research has observed lower levels of these fatty acids in patients with heart disease and/or depressive illness. The benefits to heart health o...

There is considerable evidence, although some of it is inconsistent, that the consumption of fish or the long-chain omega-3 PUFAs (n-3 LC-PUFAs) they contain is associated with a lower risk of stroke in women. However, as one research group understated it, “the relationship between fish consumption ...

There is considerable evidence that eating fish or the long-chain omega-3 polyunsaturated fatty acids (omega-3s) they contain is associated with a lower risk of stroke in women. Not all research studies agree, however, and some reports suggest that men who consume fatty fish regularly may also have ...

There is a wealth of data to back up recommendations for the consumption of fatty fish or long-chain omega-3 fatty acids to reduce the risk of heart disease mortality. Much less evidence supports the consumption of alpha-linolenic acid (ALA), the one omega-3 found in plants, for heart health. This o...

In the preceding article, EPA was associated with a lower risk of heart failure, but DHA was not. These are the main two long-chain omega-3 fatty acids (omega-3s) found in seafood and both contribute to a lower risk of heart disease. It is likely, however, that they may operate differently, yet stil...

In congestive heart failure, the heart is unable to pump sufficient blood for the rest of the body’s needs. The condition can develop as a result of coronary artery disease, high blood pressure, obesity, diabetes or other disorder. About 75% of patients with heart failure have hypertension, but a pr...

Trevor A Mori, Ph.D., Professor, School of Medicine and Pharmacology, Royal Perth Hospital Unit, University of Western Australia, Perth, Australia. Many of the cardiovascular benefits ascribed to omega-3 (n-3) fatty acids were initially attributed to eicosapentaenoic acid (EPA) rather than docosahe...