SciELO - Scientific Electronic Library Online

 
vol.42 número1Riesgo de contaminación por Cronobacter Sakazakii en leches en polvo para la nutrición de lactantesLa desconcertante epidemia de obesidad índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

CASTELLANOS T, Lyssia  y  RODRIGUEZ D, Mauricio. The effect of omega 3 in human health and considerations to its intake. Rev. chil. nutr. [online]. 2015, vol.42, n.1, pp.90-95. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182015000100012.

For some years a boom in the field of nutrition related to the beneficial effect of consuming omega-3 fatty acids to human health has taken place. Currently we can find a variety of supplements in capsules with omega 3 with or without vitamins, minerals and other substances, as well as several foods fortified with omega 3. Many of the scientific research shows that eating certain doses of these fatty acids may have a beneficial effect on diseases like lupus erythematosus, diabetes mellitus type 2, cancer, atherosclerosis, hyperlipidemia, metabolic syndrome, and others. Due to the strength of its beneficial effect on cardiovascular disease different international associations issued recommendations for consumption. However, these recommendations, there are some considerations arising from current studies by eating them. So this review aims to give an update on the issue and make account possible disputes arising from the use thereof.

Palabras clave : Fatty acids; omega 3; nutrition; metabolic syndrome; inflammation; type 2 diabetes mellitus.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons