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Dietary Sources of Long-Chain n-3 Polyunsaturated Fatty Acids-Reply

David S. Siscovick, MD, MPH; Irena King, PhD; Sheila Weinmann, PhD; Rozenn Lemaitre, PhD, MPH; T. E. Raghunathan, PhD; Bruce Psaty, MD, PhD; Leonard Cobb, MD; Barbara Retzlaff, MPH, RD; Robert Knopp, MD
JAMA. 1996;275(11):836-837. doi:10.1001/jama.1996.03530350018017.
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In Reply.  —Dr Siguel suggests that consumption of seafood is not the primary dietary source of the long-chain n-3 PUFAs EPA and DHA. Among vegetarians and persons who consume low amounts of linoleic acid (C18:2n-6), dietary intake of alphalinolenic acid (C18:3n-3) from other foods such as tofu, soybean oil, and canola oil may increase cell membrane levels of EPA.1The purpose of our study was to assess the relation of the dietary intake and cell membrane levels of long-chain n-3 PUFAs derived from seafood and the risk of primary cardiac arrest in the community. In Seattle, Wash, seafood such as salmon, which is high in long-chain n-3 PUFAs, is an important component of the diet. As we noted, there was a strong correlation between dietary intake of long-chain n-3 PUFAs from seafood and red blood cell membrane long-chain n-3 fatty acid levels. The mean (SD) red blood

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