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| food for brain, whole, place, write a press release, low carbohydrate, epa & dha, hispanic heritage, medical update, fat girls pictures , body, dog skin, ginger, complementary, heart disease, plump lip , | Lipids Abnormal levels of serum lipids, primarily LDL, HDL, and Tg have long been recognized as independent risk heart factors heart for CVD. We analyzed the effect of omega-3 fatty acids on these and other serum lipids that have been associated with risk of CVD, including: Lp(a) which consists of an LDL core covalently bound to a plasminogen-like glycoprotein, apolipoprotein(a). Apo AI, the major apolipoprotein of HDL. Apo B, a ligand for the receptor that clears the lower density lipoprotein particles from the bloodstream; and two forms heart of one of its subtypes: Total apo B-100, which is associated with lipoprotein particles of hepatic origin. LDL apo B, which represents the portion of total blood apo B-100 that is associated with the LDL subfraction. We found 182 studies that met eligibility criteria and reported data on the effect of omega-3 fatty acids on cholesterol or Tg levels in at least 20 subjects. |
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| Return to Contents Results We screened over 7,464 abstracts. Based on this screen, we retrieved 807 full articles, 344 of which reported on CVD risk factors and intermediate markers of potential interest and met initial eligibility criteria. Within the 344 articles, there were 197 randomized trials that analyzed outcomes of interest in this report. We evaluated 123 articles that met final eligibility heart disease criteria regarding 23 potential risk factors and intermediate markers of CVD and tissue levels of omega-3 fatty acids. heart disease The majority of analyzed studies evaluated fish or other marine oils (EPA+DHA); few evaluated plant oils (EPA+DHA or ALA). Furthermore, few studies compared doses of similar omega-3 fatty acids, compared different omega-3 fatty acids, reported on potential covariates such as age and sex, analyzed effects based on duration of intake, or repeated measurements after subjects had stopped omega-3 fatty acid supplementation. |
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