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Omega-3s Reduce Risk of Heart Disease

Researchers from the University of Newcastle in New South Wales have linked omega-3 fatty-acids with reduced markers of inflammation and possible prevention of heart disease.

The findings were published on November 23, 2011 in the European Journal of Clinical Nutrition.

The far ranging study included 1,395 healthy men between the ages of 42 and 60 who participated in the Kuopio Ischaemic Heart Disease Risk Factor Study. The researchers found that increased levels of omega-3s were associated with decreased levels of C-reactive protein (CRP). CRP is a marker of widespread inflammation that can lead to heart disease.

It was noted, however, that the decreased levels of CRP were only linked to increased levels of DPA and DHA fatty acids. There was no link found to increased levels of EPA or ALA fatty acids.

The researchers also examined whether there was a connection between mercury levels in hair and CRP levels. They found no correlation between the two.

Omega-3 fatty-acids have been connected to an impressive number of health benefits. These include improved heart health, alleviating arthritis pain, improved brain functioning, better moods, improved joint mobility, helping with age related macular degeneration, and aiding your immune system.

DHA, EPA and DPA omega-3 fatty-acids can be found in marine sources, whereas ALA is found in plant sources such as flaxseed. Omega-3 fatty-acids are not produced naturally in the human body, so it is important to make them a part of your daily diet. Oily, dark fish such as tuna and salmon are high in omega-3s. You can also increase your omega-3 intake with a high quality supplement.

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