The risk of cardiovascular disease can be reduced by eating more oily fish

People with close relatives who have suffered from cardiovascular disease may benefit from eating more oily fish. This is according to a new study led by researchers from Karolinska Institutet, published in the journal Circulation. Oily fish such as salmon, mackerel, herring and sardines contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Source: World Pharma News - Category: Pharmaceuticals Tags: Featured Research Research and Development Source Type: news