Fish oil is a combination of fatty acids, of which n-3 polyunsaturated fatty acids (n-3 PUFAs) have been shown to control many risk factors for atherosclerosis cardiovascular disease, such as lowering blood levels of cholesterol triglycerides ( triglycerides). A 14-year study also found that people who ate a lot of fish had significantly lower rates of death coronary heart disease heart attacks.
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