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Jeffery A. Foran, PhD
National Wildlife Federation The University of Michigan School of Public Health Ann Arbor

Barbara S. Glenn, MPH
National Wildlife Federation Ann Arbor, Mich

Wendy Silverman
The University of Michigan School of Natural Resources Ann Arbor

JAMA. 1989;262(1):28.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

To the Editor.—

Several articles that discuss the benefits of consuming fish and fish oils have appeared in JAMA and other journals. Numerous epidemiologic studies and clinical trials have addressed the relationship between consumption of -J polyunsaturated fatty acids (-3 polyunsaturated fatty acids) derived from fish oils and the incidence of disease. Kromhout et al¹ found an inverse relationship between fish consumption and 20-year mortality from coronary heart disease and suggest that ingesting as little as 30 g of fish per day (a single 1/2-lb fish meal per week) may be of value in preventing coronary heart disease. Further, ingestion of -J polyunsaturated fatty acids may be associated with decreased levels of plasma triglycerides, plasma cholesterol, low-density lipoprotein, and very-low— density lipoprotein.² Fish oils also may play a role in the treatment of autoimmune and inflammatory disorders, psoriasis, and atopic dermatitis. However, there is conflicting information on the . . . [Full Text PDF of this Article]

Footnotes
Edited by Drummond Rennie, MD, Deputy Editor (West),

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