The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience.

After one and half year's research, Shan He has achieved outstanding scientific outcomes. However, these results have not been applied to an industrial application because of the limitations of the biotechnology laboratory at Flinders University in formulating food products, and in the knowledge of the industry partner's food process and formulas. This research travel grant supported Shan to apply these results to commercial food formulations in a one month industry visit to Simplot Australia, the project's industry partner. The trial activity and industry interaction will train Shan He to be an industry-ready PhD graduate in the near future, so as to be able to better serve the Australia seafood industry.

Shan He was able to conduct experiments talk to managers of different divisions in Simplot Australia related to science, such as the New Products Process & Portfolio Manager, Science & Technology Manager, Group R&D Manager etc. Through these talks Shan He was familiarised with a key decision making system of Simplot Australia called the Stage Gate System. The information that Shan He gained from the communications developed his understanding of the role of science and technology in industry. The outcomes of this project assisted in developing Shan He's professional knowledge of transferring laboratory-scale results to industry products, built his professional skills and industry experience, and thus successfully prepared him to be an industry-ready PhD graduate in the near future.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

This project allowed Mr Vinh Dang to carry out two research trips in Australian Animal Health Laboratory (AAHL), Geelong, under the joint supervision of Dr Kirsten Benkendorff, Dr Peter Speck and Dr Mark Crane. Both trips lasted for three weeks, the first one in October 2010 and the second one in November 2011.

This provided the opportunity for Mr Dang to work in that high safety standard PC-3 laboratory, where some new techniques were taught (e.g. handling of abalone herpesvirus and other marine viruses, real-time PCR) as well as performed some additional research experiments (e.g. AbHV infection trial, abalone immune response during viral infection, and antiviral assay against marine fish viruses). In The results of these experiments were analysed and written up in manuscript format for publication. In addition, some of the results will be presented at International Abalone Symposium in May 2012 in Hobart.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.

This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.