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In this issue of American Family Physician, Covington provides a clinical omegafatty acids review (1) of omega-3 fatty acids. Recently, the omegafatty acids American Heart Association released a scientific statement, (2) and the Agency for Healthcare Research and Quality (AHRQ) commissioned an evidence report. (3) The question of interest is whether increasing the intake of omega-3 fatty acids from foods or supplements can prevent or treat chronic diseases, particularly atherosclerotic cardiovascular disease. The two principal dietary sources of omega-3 fatty acids are seafood and omegafatty acids certain plant oils. Fish (particularly "fatty fish" such as tuna, salmon, and mackerel) and fish oils provide eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Some oils, such as canola, walnut, soybean, rapeseed, and flaxseed, are rich in alphalinolenic acid (ALA).
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