Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease

Background Researchers have suggested that omega‐3 polyunsaturated fatty acids from oily fish (long‐chain omega‐3 (LCn3), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), as well as from plants (alpha‐linolenic acid (ALA)) benefit cardiovascular health. Guidelines recommend increasing omega‐3‐rich foods, and sometimes supplementation, but recent trials have not confirmed this. Objectives To assess effects of increased...