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LIKE & SHARE to inspire others In a recent meta-analysis published in your journal highlights the relationship between consumption of omega-3 fatty acids of marine origin and the decreased risk of heart failure. In the articles reviewed, high plasma concentrations of EPA/DHA were associated with a lower risk of death from coronary heart disease.1 Omega-3 fatty acids act on the cardiovascular system through multiple pathways exerting a beneficial effect on cardiovascular risk. As the authors of this meta-analysis say, omega-3 fatty acids generally have favorable effects on lipid profile (decrease of triglycerides and VLDL cholesterol, and possible increase of HDL cholesterol) and hypotensive properties. But they also exert a stabilizing action of the membrane cell producing an antiarrhythmic effect,2 inhibit platelet aggregation, induced by collagen particularly,3 and thromboxane A2 production, prolonging bleeding time discretely. Until recently days it was thought that only oily fish contained omega-3 fatty acids. Recent studies show that white fish, even with less fat than oily fish, in chemical composition highlights its fatty acids omega-3. Moreover, lipid content of white fish is proportionally richer in omega-3 fatty acids than oily fish.4 Within the family of white fish the hake is considered as one of the most representative. In this regard, within the framework of a research project we analyzed the fatty acid composition of two species of hake (Merluccius capensis and Merluccius paradoxus), to determine their content in omega-3 fatty acids. Noting that the content of omega-3 fatty acids was higher than omega-6 fatty acids independently of the fat content in the meat, with a tendency to increase both the quantity of fatty acid with the increase of the muscular fat percentage. Fatty acids DHA and EPA were the most representative of the omega-3 family, highlighting the DHA content in all samples analyzed. Regarding the omega-3/omega-6 ratio, the most favorable for omega-3 corresponds to presentations skinless hake.5 We also evaluated two cooking methods, microwave and cooking in boiling water, noting that whatever method of cooking there are not statistically significant differences in the composition of omega-3 fatty acids, demonstrating the safety of both methods of cooking to maintain the integrity of these fatty acids. Therefore, the hake analyzed, besides being an excellent food for being an excellent source of protein and minerals as well as for its lipid profile, containing adequate amounts of omega-3 fatty acids can be used as reference fish commonly consumed and included in heart-healthy diets. source, clinical nutrition nournal