BMJ  2004;328:406-407 (14 February), doi:10.1136/bmj.328.7436.406-d

Letter

Omega 3 fatty acids and cardiovascular disease

Authors' reply

The first 150 words of the full text of this article appear below.

EDITOR—Farmed fish such as salmon and trout generally have as much if not more omega 3 fatty acids per gram than wild fish.1 However, because farmed fish contain more total fat than wild fish, they have a smaller proportion of omega 3 when calculated as a percentage of total fat. We think that the absolute amount of omega 3 per gram of fish is the more relevant figure.

Supplementation of animal feed with fish oils will not address concerns about the depletion of fish stocks since this will clearly entail the harvesting of even more fish. However, we wanted to highlight that this is a potential approach to increase the dietary consumption of omega 3 oils in people unwilling or unable to eat fish. We acknowledge that the juxtaposition of these two independent points in the text box is rather misleading.

We intentionally focused our article on the . . . [Full text of this article]

Jehangir N Din, research fellow

jehangirdin@hotmail.com

David E Newby, reader

Cardiovascular Research, University of Edinburgh, Edinburgh EH16 4SB

Andrew D Flapan, consultant cardiologist

Royal Infirmary of Edinburgh, Edinburgh EH16 4SA


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Omega 3 fatty acids and cardiovascular disease—fishing for a natural treatment
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