Older adults who have higher levels of blood omega-3 levels—fatty acids found almost exclusively in fatty fish and seafood—may be able to lower their overall mortality risk by as much as 27% and their mortality risk from ...
Apr 1, 2013
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Literally hundreds of clinical trials, including some that have gained widespread attention, have been done on the possible benefits of omega-3 fatty acids for the prevention of heart disease – producing conflicting results, ...
Nov 28, 2012
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(HealthDay)—The introduction of fish between the ages of 6 and 12 months, but not consumption afterward, correlates with a reduction in the risk of wheezing in children at age 48 months, according to a study published online ...
Nov 12, 2012
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Eating at least two servings of oily fish a week is moderately but significantly associated with a reduced risk of stroke, finds a study published in British Medical Journal .
Oct 30, 2012
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Five new studies provide evidence to support simple steps we can take to prevent illness and improve our overall health. In the June issue of The American Journal of Medicine, researchers report on fish consumption to reduce ...
Jun 4, 2012
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In a first-of-its kind summary of fish consumption choices, a team of researchers from Brigham and Women's Hospital has determined that consumers are not getting all the information they need to make informed decisions about ...
Jun 1, 2012
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People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer's disease, according to a study presented today ...
Nov 30, 2011
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Stony Brook University has launched a pilot epidemiologic study targeting avid fish consumers that will examine the benefits and risks of seafood consumption. The “Long Island Study of Seafood Consumption,” led ...
Oct 5, 2011
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