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Epidemiologic and clinical trials demonstrated that omega-3 fatty acids have the potential to reduce the incidence of cardiovascular disease (CVD); one of the mechanisms by which this effect is achieved is through reducing plasma triglyceride levels. There is strong scientific evidence from human trials that omega-3 fatty acids from either fish or fish oil supplements significantly reduce blood triglyceride levels and these benefits appear to be dose-dependent. The active ingredients of fish oils include the long chain fatty acids EPA and DHA. The ideal amount of omega-3 fatty acid that should be incorporated into the diet without provoking detrimental effects on other lipid components such as decreasing HDL-C and\/or increasing LDL-C has not yet been elucidated.<\/jats:p>\n                  <jats:p>Presently, a prescription form of omega-3 fatty acid has been approved by the United States Food and Drug Administration (USFDA) as an adjunct to the diet for the treatment of very high triglyceride levels (~ 500 mg\/dl) in adults. Patients with hypertriglyceridemia have been shown to respond well to the use of omega-3 fatty acids even when used in conjunction with statins where greater improvements in the lipid profile were found as compared to treatment with statins alone. A determinant of the responsiveness to fish oil could be attributed to the ApoE genotype of individuals.<\/jats:p>","DOI":"10.1177\/026010600902000105","type":"journal-article","created":{"date-parts":[[2012,1,10]],"date-time":"2012-01-10T19:28:16Z","timestamp":1326223696000},"page":"41-49","source":"Crossref","is-referenced-by-count":29,"title":["Fish Oil and the Management of Hypertriglyceridemia"],"prefix":"10.1177","volume":"20","author":[{"given":"Melanie","family":"Mattar","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Science, American University of Beirut"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Omar","family":"Obeid","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, American University of Beirut"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2009,1,1]]},"reference":[{"key":"bibr1-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1097\/MAJ.0b013e3180312ebf"},{"key":"bibr2-026010600902000105","doi-asserted-by":"publisher","DOI":"10.2337\/diacare.26.6.1781"},{"issue":"12","key":"bibr3-026010600902000105","first-page":"1918","volume":"26","author":"Al-Nozha M.","year":"2005","journal-title":"Saudi Med J."},{"key":"bibr4-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1016\/S1262-3636(07)70271-9"},{"key":"bibr5-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1079\/BJN20041235"},{"key":"bibr6-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/71.1.171S"},{"key":"bibr7-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-2275(20)41611-6"},{"key":"bibr8-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/138.6.1061"},{"key":"bibr9-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1016\/j.amjcard.2005.12.024"},{"key":"bibr10-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1136\/heart.85.5.544"},{"key":"bibr11-026010600902000105","first-page":"244","volume":"2","author":"Ebbesson S.O.E","year":"2007","journal-title":"JCMS."},{"key":"bibr12-026010600902000105","doi-asserted-by":"crossref","first-page":"3143","DOI":"10.1161\/circ.106.25.3143","volume":"106","year":"2002","journal-title":"Circulation"},{"key":"bibr13-026010600902000105","doi-asserted-by":"publisher","DOI":"10.1055\/s-2007-979171"},{"key":"bibr14-026010600902000105","first-page":"447","volume":"7","author":"GISSI-Prevenzione Trial. 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