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Ecological, case–control and prospective studies consistently demonstrate reduced cardiovascular morbidity and mortality associated with higher intake of fish and their constituent omega-3 fatty acids and with higher omega-3 fatty acid status.1 This effect has been ascribed to improvement of the cardiovascular risk profile resulting in disease prevention.1 Trials in patients following myocardial infarction (MI) or with heart failure demonstrated significantly lowered mortality with pharmaceutical grade omega-3 ethyl esters at a dose of approximately 850 mg/day,2 ,3 suggesting a therapeutic effect in at-risk patients. This may be due to a reduction in cardiac arrhythmias, although this effect has not been demonstrated unequivocally, …
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