Linolenic acid and risk of nonfatal acute myocardial infarction in Costa Rica

Abstract

Numerous clinical and epidemiological studies have shown that greater intake of long-chain n-3 fatty acids from fish, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), reduces all-cause mortality, cardiac and sudden death, and stroke. However, the availability of fish and other marine products that are the main sources of long-chain fatty acids is limited, and it has been questioned whether sufficient resources exist to provide these fatty acids in the amounts needed worldwide.