1. From Inuit to Implementation: Omega-3 Fatty Acids Come of Age
James H. O'Keefe, MD, William S. Harris, PhD 
Mayo Clinic Proceedings 
Volume 75, Issue 6, Pages (June 2000)
DOI: /
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2. Figure 1
Classes of polyunsaturated fatty acids. Both the ω-6 and ω-3 classes derive originally from plants. Metabolic conversions within classes take place in animals, but conversions between classes can only be accomplished by plants.
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3. Figure 2
Risk of sudden death as a function of reported intake of ω-3 fatty acids. Odds ratios in quintiles 3 to 5 were significantly different from those in quintile 1.
(data from Siscovick et al15)
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4. Figure 3
GISSI (Gruppo Italiano per lo Studio della Sopravvi-venza nell'Infarto miocardico)-Prevention study.18 Compared to the control group of 5658 patients who had had a myocardial infarction, the ω-3 fatty acid group (N=5666) had significant reductions in total cardiovascular (CV) events (P=.022), total mortality (P=.008), and sudden death (P=.004).
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5. Figure 4
Survival curves from the DART (Diet and Reinfarction Trial) study comparing total mortality in patients given advice to increase oily fish intake vs patients who did not receive such advice.
(from Burr et al20 with permission)
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6. Figure 5
Reductions in ischemic heart disease (IHD) deaths and in total mortality for patients (n=227) in the DART (Diet and Reinfarction Trial) study20 who, although advised to increase their oily fish intake, did not like fish and were therefore given fish oil capsules (providing 900 mg of eicosapentaenoic acid and docosahexaenoic acid per day). The control group contained matched patients from the group that did not receive advice about fish intake (n=227) whose qualifying heart attacks occurred at similar times as in those who received advice about fish intake.
(data from Burr et al21)
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