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Moreover, in those who ate little or no seafood, each 1-g/day increase in dietary ALA intake was associated with a 47% reduction in the risk of CHD. In a cohort of more than 76,000 US women followed for 10 years, those with fatty acid chain the highest ALA intakes (~1.4 g/day) had a risk of fatal CHD that was 45% lower than women with the lowest intakes (~0.7 g/day).58 Interestingly, fatty acid chain oil and vinegar salad dressing was an important source of dietary ALA in this population. Women who consumed oil and vinegar salad dressing 5-6 times weekly had a risk of fatty acid chain fatal CHD that was 54% lower than those who rarely consumed it, even after adjusting the analysis for vegetable intake. In a smaller cohort of more than 6000 US men, those with the highest intakes of ALA had a risk of death from CHD over the next 10 years that was 40% lower than those with the lowest intakes.59
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