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More seafood to control heart rate?

  • Dario DiFrancesco
    Correspondence
    Address reprint requests and correspondence: Dr. Dario DiFrancesco, University of Milano, Department of Biomolecular Sciences and Biotechnology, The PaceLab, via Celoria 26, 20133 Milano, Italy
    Affiliations
    University of Milano, Department of Biomolecular Sciences and Biotechnology, The PaceLab, Milan, Italy
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Published:August 25, 2009DOI:https://doi.org/10.1016/j.hrthm.2009.08.019
      It is common knowledge that fish oils have several beneficial effects. The potential benefit of fish oils was first recognized in the 1970s when researchers found that North Western Greenland Eskimos who consumed large amounts of fat from seafood displayed little or no cardiovascular disease.
      • Bang H.O.
      • Dyerberg J.
      • Hjoorne N.
      The composition of food consumed by Greenland Eskimos.
      Extensive research in the last three decades, recently reviewed,
      • Lavie C.J.
      • Milani R.V.
      • Mehra M.R.
      • et al.
      Omega-3 polyunsaturated fatty acids and cardiovascular diseases.
      has confirmed the advantages of dietary intake of fish oils, particularly of the omega-3 polyunsaturated fatty acids (ω-3 PUFAs) contained in fish oils. Benefits have been demonstrated not only for healthy people but also for patients after myocardial infarction and for patients with atherosclerosis, atrial fibrillation, or heart failure. According to this view, ω-3 PUFAs not only are a simple nutritional supplement but are a tool to help in the prevention and treatment of cardiovascular disease.
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