CRP is C-reactive protein; it is a globular protein that increases when there is tissue damage or inflammation. Elevated CRP is associated with an increased risk for heart disease. It is also associated with an increased risk for death from other causes. A cross-sectional study appearing in the American Journal of Clinical Nutrition (2006; 84(1): 223-9) looked at 971 Japanese men and women over the age of 70, their intake of omega-3 fatty acids and the effect omega-3 consumption had on CRP levels. The results suggest that high intake of omega-3 fatty acids may be associated with low CRP levels.
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