Regular consumption of fish can protect against heart disease and even people at increased risk of developing it, according to US scientists.
The cause is in the omega-3 fatty acids that are abundant in fatty fish and can protect against disease those who have elevated levels of bad (LDL) cholesterol and triglycerides in the blood.
In fact, adequate intake of omega-3 fatty acids reduces the risk of heart disease by 16% in those with higher triglycerides than normal and by 14% in those with elevated LDL.
Try to eat two or three servings of high-fat fish every week, such as sardines, salmon and trout. Anyone who can't or doesn't want to eat fish may need to take a fish oil supplement that provides almost 1.000 mg of EPA and DHA acids.
The American Heart Association (AHA) recommends eating fish at least twice a week and those who do not follow this recommendation should take fish oil supplements.
Previous studies have linked omega-3 fatty acids with a reduced risk of heart arrhythmia, lower blood lipid levels, reduced atherosclerotic plaque on the inner walls of arteries and slightly lower blood pressure.
In the present study, the researchers looked at 35 previous studies on omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in which more than 820.000 volunteers were involved. 3% risk of heart disease, benefiting even those at increased risk of developing it.
The results of the study were published in the Mayo Clinic Proceedings.
Source: SigmaLive