Not Simply a Matter of Fish Intake.
Scherr C, Figueiredo V, Moura F, Sposito A. Not Simply a Matter of Fish Intake. Current Vascular Pharmacology 2015, 13: 676-8. PMID: 25277697, DOI: 10.2174/1570161112666141002120744.Peer-Reviewed Original ResearchMeSH KeywordsAnimalsButterCholesterolCookingFatty AcidsFatty Acids, Omega-3Fatty Acids, Omega-6FishesLipidsOlive OilSeafoodSoybean OilSpecies SpecificityConceptsFatty acidsCooking techniquesOmega-6 fatty acid contentFish speciesLipid contentHealthy fatty acidsOmega-6Fatty acid contentOlive oilOmega-3Omega-6 fatty acidsSaturated fatty acidsPolyunsaturated fatty acidsFish fleshFlesh concentrationsAcid contentOmega-3 fatty acidsSpecies of freshwaterSoybean oilFishSoybeanFleshCookingIncreased intakeOlive