Omega-3 Fatty Acid Consumption in the Reduction of Sudden Cardiac Death: A Critical Appraisal

Authors

Katie J. Walker
A. Elaine Bond, Brigham Young University - Provo
Renea L. Beckstrand, Brigham Young University - ProvoFollow
Mary Williams, Brigham Young University - Provo

Keywords

omega-3 fatty acid, cardiac death, heart health, coronary heart disease

Abstract

This article examines the effects of omega-3 fatty acid consumption in reducing sudden cardiac death risk, and provides useful dosing recommendations for patients–with or without a history of coronary heart disease–in a primary care practice.

Original Publication Citation

Walker, K. J., Bond, A. E., Beckstrand, R. L., & Williams, M. (2006). Omega-3 fatty acid consumption in the reduction of sudden cardiac death: A critical appraisal. American Journal for Nurse Practitioners, 10(11), 11-24.

BYU ScholarsArchive Citation

Walker, Katie J.; Bond, A. Elaine; Beckstrand, Renea L.; and Williams, Mary, "Omega-3 Fatty Acid Consumption in the Reduction of Sudden Cardiac Death: A Critical Appraisal" (2006). Faculty Publications. 5303.
https://scholarsarchive.byu.edu/facpub/5303

Document Type

Peer-Reviewed Article

Publication Date

2006-11

Permanent URL

http://hdl.lib.byu.edu/1877/8037

Publisher

The American Journal for Nurse Practitioners

Language

English

College

Nursing

University Standing at Time of Publication

Full Professor

Copyright Use Information

http://lib.byu.edu/about/copyright/