Omega-3 Fatty Acids from Fish

Primary and Secondary Prevention of Cardiovascular Disease
  • William E. Connor
  • Sonja L. Connor
Part of the Nutrition ◊ and ◊ Health book series (NH)


Fish and fish oils contain the very long chained and highly polyunsaturated Ω-3* fatty acids, which are derived from phytoplankton, the base of the food chain in the oceans, lakes, and rivers (1). Phytoplankton synthesize the Ω-3 fatty acids, eicosapentaenoic (20:5) (EPA) and docosahexaenoic (22:6) (DHA), which are subsequently incorporated into fish, shellfish, and sea mammals. These fatty acids have profound biological and biochemical effects in the body. Despite a wealth of scientific information (a recent review listed over 120 references about cardiovascular effects alone [2], clinical interest in Ω-3 fatty acids has not been high in the United States despite considerable attention to their use in Europe and Japan. This chapter will focus on the considerable and underappreciated potential benefits of the Ω-3 fatty acids on cardiovascular disease.


Plasma Triglyceride Level Fractional Catabolic Rate Familial Combine Hyperlipidemia Type Versus Patient 
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Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • William E. Connor
  • Sonja L. Connor

There are no affiliations available

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