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THE EFFECT OF DIETS CONTAINING FISH AND FISH OILS ON DISEASE RISK FACTORS IN HUMANS
Author(s) -
GIBSON R. A.
Publication year - 1988
Publication title -
australian and new zealand journal of medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.596
H-Index - 70
eISSN - 1445-5994
pISSN - 0004-8291
DOI - 10.1111/j.1445-5994.1988.tb00160.x
Subject(s) - fish oil , medicine , arachidonic acid , polyunsaturated fatty acid , disease , fish <actinopterygii> , eicosapentaenoic acid , coronary heart disease , diabetes mellitus , food science , physiology , endocrinology , biochemistry , fatty acid , biology , fishery , enzyme
Fish and fish oils are rich in omega 3 polyunsaturated fatty acids which are capable of acting as both a source of active eicosanoids and as inhibitors of synthesis of eicosanoids from arachidonic acid by a variety of human cells. There is an extensive literature on the role of omega 3 polyunsaturates in ameliorating the risk factors associated with coronary heart disease, including both atherosclerotic and thrombotic factors. In addition, there is a limited number of studies which report the results of trials testing the effects of fish oils on other clinical conditions including diabetes, arthritis, migraine and psoriasis. There appears to be sufficient evidence to suggest that patients at risk from heart disease could benefit from low doses (1–6 g/day) of fish oil in conjunction with a prudent diet.