A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc
Table of Contents
Preface -- Contributors -- Part I: Health Effects of Omega-3 Fatty Acids -- 1. Impact of Dietary Fat on Human Health /Robert S. Lees -- 2. Effects of Omega-3 Fatty Acids on Risk Factors for Cardiovascular Disease /D.Roger Illingworth and Daniel Ullmann -- 3. Clinical and Epidemiological Data on the Effects of Fish Oil in Cardiovascular Disease /Charles H. Hennekens, Julie E. Buring, and Sherry L. Mayrent -- 4. The Effects of Fish Oil on Connective Tissue Metabolism and Connective Tissue Disease /Roy Soberman -- 5. Experimental and Epidemiological Evidence on Marine Lipids and Carcinogenesis /Kenneth K. Carroll -- 6. Omega-3 Fatty Acids in Growth and Development /Artemis P. Simopoulos -- Part II: Sources of Dietary and Pharmacological Omega-3 Fatty Acids -- 7. Sources of Omega-3 Fatty Acids in Human Diets /John E. Kinsella -- 8. Supercritical Fluid Fractionation of Fish Oils /Val Krukonis -- 9. Omega-3 Fatty Acids from Algae /Richard J. Radmer -- 10. Chemical and Analytical Aspects of Assuring an Effective Supply of Omega-3 Fatty Acids to the Consumer /Robert G. Ackman and W. M. N. Ratnayake -- Index.
RoBERT S. LEES is Professor of Health Sciences and Technology, Harvard University and Massachusetts Institute of Technology, Cambridge, Massachusetts. He also is affiliated with Beth Israel Hospital, Children's Hospital, Massachusetts General Hospital, and Deaconess Hospital, all in Boston, and Rockefeller University in New Yorlc. Dr. Lees is the author or coauthor of more than 130 publications and holds two U. S. patents. He serves on numerous committees and is a Fellow of the American College of Cardiology and American Heart Association (Council on Arteriosclerosis), and member of the American Federation for Clinical Research, American Society for Clinical Investigation, American Society for Pharmacology and Experimental Therapeutics, Harvey Society, and Phi Beta Kappa. Dr. Lees received the A.B. degree (1955) from Harvard College, Cambridge, Massachusetts, and M.D. degree (1959) from Harvard Medical School, Boston, Massachusetts. MARcus KAREL is State of New Jersey Professor of Food Science, Rutgers University, New Brunswick, New Jersey, and Professor Emeritus of Food and Chemical Engineering, and former Associate Director of the Sea Grant College Program, Massachusetts Institute of Technology, Cambridge. The author of over 220 papers, editor of four books, and coauthor of five U.S. patents, Dr. Karel is a recipient of the Appert Medal of the Institute of Food Technologists, Food Engineering Medal of the American Society of Agricultural Engineers, and several international awards. He is a member of the Institute of Food Technologists, American Chemical Society, American Institute of Chemical Engineers, and American Association for the Advancement of Science, among other prestigious scientific societies. Dr. Karel received the A.B. degree (1955) from Boston University, Massachusetts, and Ph.D. degree (1960) in food technology from the Massachusetts Institute of Technology, Cambridge.