Omega-3 Fatty Acids: The Promise and the Peril
Studies in the 1970s demonstrated very low coronary heart disease rates among Eskimos in Greenland who consumed large amounts of seafood. Since then, much research has focused on how long-chain omega-3 polyunsaturated fatty acids in fish oil, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are important contributors to these benefits.
I want to share with you some of my concerns. There appears to be a dose-related risk for a heart condition (atrial fibrillation, a condition characterized by an irregular and often rapid heartbeat) with omega-3 fatty acid intake, at least with high doses of the supplement.
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