B.S. (Bachelor of Science)
Department of Biological Sciences
Heart Disease is the leading cause of death in America. Research has shown that people who consume at least 2-3 portions of Omega-3 fatty acids a week can reduce the risk of heart disease by up to 29%. Many studies have been performed all over the world to support this evidence. Certain foods containing Omega-3 fatty acids have also been linked a reduction in heart disease, such as fish and green vegetables. For this thesis, I will be looking at previous studies on the benefits of Omega-3 fatty acids and conducting my own survey on local resident’s knowledge of Omega-3 fatty acids
Ortiz, Erin, "Impact of omega-3 fatty acids on heart disease" (2013). Honors Capstones. 647.
17 pages, 6 unnumbered pages
Northern Illinois University
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