The Health Benefits of Seafood Consumption
Chair: William F. Connor, Professor of Medicine, Oregon Health Sciences UniversityWelcome: Balz Frei, Director, Linus Pauling Institute
Parts 1 and 2
Tuesday, July 11 Block A, 11:00-12:30
Balz Frei, Director, Linus Pauling InstituteWelcome
William F. Connor, Professor of Medicine, Oregon Health Sciences University, USA
The Importance of N-3 Fatty Acids in Health and Disease
Robert Ackman, Canadian Institute of Fisheries Technology, Nova Scotia
Fish is More than a Brain Food
William Harris, St. Luke's Hospital, Kansas City, Missouri, USA
From Inuit to Implementation: Omega-3 Fatty Acids Come of Age
Tuesday, July 11 Block B, 11:00-12:30
Rosemary Wander, Department of Nutrition, University of North Carolina, USADo We Go Rancid After Eating Fish?
Joyce Nettleton, Food Technologist, Illinois, USA
Communicating Health Messages about N-3FA
Torbjorn Trondsen, Norwegian Collge of Fishery Science, University of Tromso, Norway
Patterns of Fish Consumption: The Influence of Health Related Factors. The Norwegian Women and Cancer Study (45-69 years)
Conference Speakers:
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
