Many people look to fish, such as salmon, for omega-3 fatty acids. However, 
Penny Kris-Etherton, Ph.D., distinguished professor of nutrition at Penn State 
and primary investigator for the study states, "The omega-3 fatty acids in walnuts 
were converted to the same omega-3 fatty acids found in marine sources, and 
had a similar effect on inflammation.  Reducing inflammation can help decrease 
the process of arteriosclerosis – the development and build-up of plaque in the
arteries."

Kris-Etherton notes, "The important new finding with our research is that a 
diet high in walnuts beneficially affects multiple risk factors for coronary heart 
disease, which can have a greater impact on decreasing cardiovascular risk 
than just targeting single risk factors."