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The basis of this heightened interest in dietary intakes of EPA and DHA vitamin e comes partly from epidemiological and population studies4 indicating that increased consumption of fish as a source of omega-3 fatty acids is often associated with decreased vitamin e mortality (as well as morbidity) from cardiovascular disease. Controlled-intervention trials in humans have indicated a favorable modifying effect of dietary fish oils on various risk factors for cardiovascular disease independent of their lowering of blood cholesterol.1,2,3 Dietary supplementation with encapsulated omega-3 fish oil concentrates has shown the vitamin e potential to reduce both the progression of cardiovascular disease and related mortality, including sudden cardiac death.5,6 What Are Omega-3 Fatty Acids? Omega-3 fatty acids are long-chain polyunsaturated fatty acids (18-22 carbon atoms in chain length) with the first of many double bonds beginning with the third carbon atom (when counting from the methyl end of the fatty acid molecule).
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