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Evaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified Foods. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorFrøyland, Livar
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBentsen, Håvard
dc.contributor.authorBernhoft, Aksel
dc.contributor.authorFrølich, Wenche
dc.contributor.authorGraff, Ingvild E.
dc.contributor.authorGraff, Ingvild Eide
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorIversen, Per Ole
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorLyche, Jan Ludvig
dc.contributor.authorMansoor, Azam
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorMyhrstad, Mari
dc.contributor.authorNarvhus, Judith
dc.contributor.authorNerland, Audun Helge
dc.contributor.authorNæss, Bjørn
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRetterstøl, Kjetil
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorSverdrup, Line Emilie
dc.contributor.authorTorrissen, Ole
dc.contributor.authorUlven, Stine Marie
dc.contributor.authorØsterås, Olav
dc.contributor.authorAlexander, Jan
dc.date.accessioned2017-11-13T14:04:48Z
dc.date.available2017-11-13T14:04:48Z
dc.date.created2017-11-10T13:54:06Z
dc.date.issued2011
dc.identifier.isbn978-82-8082-365-6
dc.identifier.urihttp://hdl.handle.net/11250/2465878
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.a665c1015c865cc85bab93e/1501509143166/c7a41adb79.pdf
dc.titleEvaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified Foods. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber88
dc.source.issue14
dc.identifier.cristin1512993
cristin.unitcode7502,0,0,0
cristin.unitcode7502,4,0,0
cristin.unitcode7502,4,3,0
cristin.unitnameFolkehelseinstituttet
cristin.unitnameSmittevern, miljø og helse
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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