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Nutrición Hospitalaria

versión impresa ISSN 0212-1611


CARRERO, J.J. et al. Cardiovascular effects of omega-3-fatty acids and alternatives to increase their intake. Nutr. Hosp. [online]. 2005, vol.20, n.1, pp.63-69. ISSN 0212-1611.

Cardiovascular diseases are the main mortality cause in Europe, the USA and a great extent of Asia. There are several risk factors associated with cardiovascular diseases, such as increased total cholesterol, homocysteine and triglycerides, hypertension, diabetes, and reduced levels of HDL-cholesterol. Many of these risk factors are diet influenced. In spite of the great amount of foods enriched with n-3 fatty acids available at the market, the knowledge about the effects produced by regular intake of these foods still is a challenge in the majority of cases. It appears that intake of foods enriches with n-3 polyunsatured fatty acids is an option that may be effective in reducing risk factors for diseases, by substituting supplements without modifying consumer's alimentary habits. Also shown are the outcomes from a nutritional study undergone with a functional milk-bases food that contains n-3 fatty acids, oleic acid and vitamins.

Palabras clave : Omega-3-fatty acids; docosahexaeonic acid; eicosapentanoic acid; oleic acid; functional foods; cardiovascular disease.

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