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Editorial
Fish consumption for cardiovascular health: benefits from long-chain omega-3 fatty acids versus potential harms due to mercury

Authors

  • Xiong-Fei Pan The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, New South Wales, Australia School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China PubMed articlesGoogle scholar articles
  • Matti Marklund The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, New South Wales, Australia The Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA PubMed articlesGoogle scholar articles
  • Jason HY Wu The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, New South Wales, Australia PubMed articlesGoogle scholar articles
  1. Correspondence to Dr Jason HY Wu, The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2042, Australia; jwu1{at}georgeinstitute.org.au
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Citation

Pan X, Marklund M, Wu JH
Fish consumption for cardiovascular health: benefits from long-chain omega-3 fatty acids versus potential harms due to mercury
Heart 2019;105:1384-1385.

Publication history

  • First published July 8, 2019.
Online issue publication 
January 18, 2021

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© Author(s) (or their employer(s)) 2019. No commercial re-use. See rights and permissions. Published by BMJ.