|Nurse’s Health Study (58)||84,688 women||Fish and N3-FA consumption||16 yrs||High consumption of fish (five times a week) cuts the risk of dying from CHD by 45%, compared with women who rarely ate fish|
|Physicians’ Health Study (59)||20,551 men||Blood levels of N3-FA||17 yrs||Relative risk of sudden death lower among men with higher blood levels of N3-FA|
|Cardiovascular Health Study (60)||5,201 ≥65 years old||Plasma N3-FA||7 yrs||Higher concentration of EPA, DHA, or ALA associated with lower risk of fatal ischemic heart disease|
|European Prospective Investigation into Cancer and Nutrition (61)||22,043 Greeks||Mediterranean Diet scale||44 months||Two-point increase in adherence with Mediterranean Diet associated with 25% reduction in total mortality|
DHA = docosahexaenoic acid; N3-FA = omega-3 polyunsaturated fatty acids; other abbreviations as in Tables 6and 7.
↵⁎ This table summarizes the results of four large cohort studies examining the Mediterranean Diet. Included are the number of participants in the study, the intervention, the follow-up, and the results. Adapted from data in references 58–61.