Fish Consumption, Omega-3 Fatty Acids, and Risk of Cardiovascular Disease.

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Published in Am J Prev Med on September 16, 2016

Authors

Jinnie J Rhee1, Eunjung Kim2, Julie E Buring3, Tobias Kurth4

Author Affiliations

1: Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts; Division of Aging, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts; Department of Medicine, Division of Nephrology, Stanford University School of Medicine, Palo Alto, California. Electronic address: rheej@stanford.edu.
2: Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts.
3: Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts.
4: Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts; Institute of Public Health, Charité-Universitätsmedizin Berlin, Berlin, Germany.

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