Cardiac mortality is associated with low levels of omega-3 and omega-6 fatty acids in the heart of cadavers with a history of coronary heart disease.

• Main Authors: Chattipakorn N., Settakorn J., Petsophonsakul P., Suwannahoi P., Mahakranukrauh P., Srichairatanakool S., Chattipakorn S.C.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-77649223526&partnerID=40&md5=30f5263020b5ef61600a5a6bcb475986; http://cmuir.cmu.ac.th/handle/6653943832/2790
• Institution: Chiang Mai University

The benefits of omega-3 (ie, eicosapentaenoic acid and docosahexaenoic acid [DHA]) and omega-6 (ie, linoleic acid and arachidonic acid [AA]) fatty acids on reducing cardiac mortality are still debated. In this study, we tested the hypothesis that high levels of omega-3 and omega-6 fatty acids in hea...