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Vitamines en visvetzuren ter preventie van hart- en vaatziekten: Gezondmakers uit potjes en flesjes T2 = Health from jars and bottles. Vitamins and fish oil fatty acids for prevention of cardiovascular diseases

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Author: Severs, A.H. · Bouterse-van Haaren, M.R.T.
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Pharmaceutisch Weekblad, 48, 135, 1801-1804
Identifier: 82283
Keywords: Nutrition · Antioxidants · Cardiovascular diseases · Fatty acids, essential · Fish oils · Homocysteine · Primary prevention · Vitamins · Antioxidant · Cobalamin · Fish oil · Folic acid · Homocysteine · Pyridoxine · Vitamin · Cardiovascular disease · Coronary risk · Diet supplementation · Dietary intake · Fish · Human · Ischemic heart disease · Primary prevention


A high dietary intake of antioxidants ascorbic acid, tocopherol and beta-carotene and 1 or 2 servings of fish per week is associated with a lower risk of coronary heart diseases, but the 'evidence' for a preventive effect still has not been produced. A raised homocysteine level can be lowered with folate, possibly in combination with pyridoxine and cobalamine. Whether this actually decreases the risk of cardiovascular diseases, is still fully in research. Further research should point out the final importance of vitamins and fish fatty acids in the prevention of particularly coronary heart diseases. Chemicals/CAS: cobalamin, 13408-78-1; fish oil, 8016-13-5; folic acid, 59-30-3, 6484-89-5; homocysteine, 454-28-4, 6027-13-0; pyridoxine, 12001-77-3, 58-56-0, 65-23-6, 8059-24-3