Research studies have shown that tuna is a heart-healthy food and is naturally high in Omega-3 fatty acids and contains less than half the saturated fat and cholesterol of beef, pork or chicken. Read the rest of this entry »

The potential of omega-6 in the role of improving behaviour is overshadowed by the better-known omega-3 fatty acids, a research facility has said. Read the rest of this entry »

A new study showing that high levels of triglycerides were strong predictors of cardiac trouble strengthens the case for including measurement of the blood fats in prevention programs.”Triglycerides traditionally have been viewed as second-class citizens,” said Dr. Michael Miller, director of preventive cardiology at the University of Maryland Medical Center and lead author of the report in the Feb. 12 issue of theJournal of the American College of Cardiology.. “LDL cholesterol has always taken center stage. We know that LDL is intimately involved in bringing cholesterol to scavenger cells, which deposit them to form plaques in the arteries. This study shows that triglycerides in and of themselves are also lipids to blame.”

The original study was designed to test the effectiveness of two LDL-lowering statins, Pravachol and Lipitor, in reducing recurring coronary disease after a heart attack. The new study went over the data on the 4,162 participants in the trial, looking at the association between triglyceride levels and the incidence of heart problems and death.

http://www.washingtonpost.com/wp-dyn/content/article/2008/02/12/AR2008021200909.html 

Official healthy eating advice to consume at least two portions of fish a week is under review in light of the collapse of ocean stocks, the Food Standards Agency announced yesterday. Read the rest of this entry »

Dietary supplements enriched in omega-3 fatty acids, a component of fish oil, may help cancer patients gain weight, new research suggests. Read the rest of this entry »

Omega-3s originate in the green leaves of plants (not fish, as many people believe), and they accumulate in animals that eat those leaves, including fish. Read the rest of this entry »

The International Alliance of Dietary/Food Supplement Associations’ (IADSA) has strengthened its global position with the welcoming of the Global Organisation for EPA and DHA Omega-3 (GOED) into its fold. Read the rest of this entry »

The increasing formulation and fortification of foods with different types of omega-3 polyunsaturated fatty acids (PUFAs) could be further enhanced by better understanding of how to protect them from oxidation, states a new review. Read the rest of this entry »