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Experiments in the s proved that fatty acids including omega-3s were essential for life, but, until relatively recently, they were mostly studied by scientists looking to extend the shelf-life of processed foods, as the dynamism of omega-3's chemical structure also gives them a tendency to go rancid quickly. Then, in the s, two Norwegian researchers published a paper linking low rates of cardiovascular disease among the Inuit to their elevated consumption of omega-3s. Since then, more than 20, papers have been published examining their health benefits—but, according to Harvard epidemiologist JoAnn Manson , many of those studies were flawed.
She's the lead researcher on the first large-scale, randomized clinical trial of the efficacy of omega-3s in preventing cancer, heart disease, and stroke in the general public. So, are omega-3s really the key to a healthy old age?
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And, if we should be consuming more omega-3s, then how much, and in what form? From cod liver oil to cardiovascular risk, listen in this episode for the history and science of America's favorite fatty acid. We're turning five in September we know, we don't look it!
Nominate your favorite Gastropod stories and moments from our first five years here , so we can revisit them in the show. Paul Greenberg is an award-winning journalist who writes mostly about the ocean and environmental issues. For a transcript of the show, please click here. Please note that the transcript is provided as a courtesy and may contain errors.
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