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Higher blood omega-3s associated with lower risk of premature death among older adults
Risk of dying from heart disease significantly lowered For immediate release: April 1, 2013 Boston, MA – Older adults who have higher blood levels of omega-3 fatty acids—found almost exclusively in fatty fish and seafood—may be able to…
Fish oil doesn’t prevent irregular heartbeat in cardiac surgery patients
A new study led by HSPH’s Dariush Mozaffarian, associate professor in the Department of Epidemiology, finds that fish oil capsules with omega-3 fatty acids failed to prevent the onset of atrial fibrillation, a heart arrhythmia that often follows…
Omega-3 Fatty Acids: An Essential Contribution
The human body can make most of the types of fats it needs from other fats or carbohydrates. That isn’t the case for omega-3 polyunsaturated fatty acids (also called omega-3 fats and n-3 fats). These are essential fats—the…
Fish oil supplements and heart health
Dariush Mozaffarian, associate professor of epidemiology at Harvard School of Public Health (HSPH), assistant professor of medicine at Harvard Medical School, and a cardiologist, was interviewed on NBC Nightly News on September 12, 2012 about a new study…
Benefits of fish outweigh potential risk for individuals who are not pregnant
Nutrition experts recommend fish as a healthy protein source that’s packed with beneficial omega-3 fats. But environmental groups have warned for years about the health risks of mercury and other contaminants in fish, particularly for pregnant women. [[Dariush…
Eating fish may lower stroke risk
Eating fish a few times a week may be beneficial in lowering stroke risk, according to a new meta-analysis. Researchers examined results from 15 previous studies to summarize the evidence linking fish consumption and stroke risk. According to…