Omega 3 fatty acids and cardiovascular disease

BMJ 2004; 328 doi: https://doi.org/10.1136/bmj.328.7436.406-d (Published 12 February 2004) Cite this as: BMJ 2004;328:406

Authors' reply

  1. Jehangir N Din (jehangirdin@hotmail.com), research fellow,
  2. David E Newby, reader,
  3. Andrew D Flapan, consultant cardiologist
  1. Cardiovascular Research, University of Edinburgh, Edinburgh EH16 4SB
  2. Royal Infirmary of Edinburgh, Edinburgh EH16 4SA

    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 …

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