Are the markers we use in cardiovascular prognosis correct?
Very difficult question...with no easy answer.
Some related papers that have been recently published tend to point towards a negative answer to the question.
1. Saturated fats, dairy foods and health: A curious paradox?
2. Ω-3 index as a prognosis tool in cardiovascular disease
3. Discrepancy between knowledge and perceptions of dietary omega-3 fatty acid intake compared with the omega-3 index
so...which markers should we use instead? what about polar lipids? (dairy, marine)