Findings from an 18-month, government-backed study suggest taking supplements of docosahexenoic acid, or DHA, which is an omega-3 fatty acid, does little to slow the advancement of Alzheimer's disease in those who have already developed it.

Eating salmon or other fatty fish just once a week helped reduce men's risk of heart failure, adding to growing evidence that omega-3 fatty acids are of benefit to cardiac health.

New research from Trinity College Dublin published in this month’s Annals of Surgery points to a potentially significant advance in the treatment of patients undergoing major cancer surgery. The study was carried out by the oesophageal research group at Trinity College Dublin and St James’s Hospital.

A new Science Advisory report from the American Heart Association recommends that omega-6 polyunsaturated fatty acids (PUFAs), as found in vegetable oils, nuts and seeds, are beneficial when part of a heart-healthy eating plan.

Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.

New recommendations published by international experts in the Journal of Perinatal Medicine state that infant formula should include DHA omega-3 and AA omega-6 to guarantee a correct eye and brain development.

New research from the Child & Family Research Institute shows the typical North American diet of eating lots of meat and not much fish is deficient in omega-3 fatty acids and this may pose a risk to infant neurological development.

This is one of those good-fat–bad-fat stories for your holiday reading. Ma et al. examined the lipid regulation of an ApoE/low-density lipoprotein receptor, the neuronal sortilin-related receptor (SorLA or LR11).

Omega-3 fatty acids protect the brain against Parkinson’s disease, according to a study by Université Laval researchers published in the online edition of the FASEB Journal, the journal of the Federation of American Societies for Experimental Biology.

Nutritionists have long endorsed fish as part of a heart-healthy diet, and now some studies suggest that omega-3 fatty acids found in the oil of certain fish may also benefit the brain by lowering the risk of Alzheimer's disease.

A research team led by Carole Thivierge, from Université Laval's Institute of Nutraceutics and Functional Foods, shows that omega-3 fatty acids from fish oil have a positive effect on the metabolism of muscle proteins. This finding, published in a recent edition of the Journal of Physiology, could have significant implications in the fields of animal farming as well as human health.