Omega 3 fatty acids may reduce risk of certain chronic diseases

Increased omega-3 intake has been associated with a decreased risk of cardiovascular disease and possibly cancer and type 2 diabetes. The most beneficial parts of omega-3 are eicosapentaenoic acid (EPA) and docosahexonic acid (DHA). Previous research has suggested that EPA and DHA play a role in regulating inflammation, reducing triglyceride levels (chemical form of fat in food and the body), decreasing LDL cholesterol (“bad” cholesterol), and increasing HDL cholesterol (“good” cholesterol).

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