June 21, 2005
Fish may help prevent heart failure as well as heart attacksTopics: Medicine
According to a in the June 21, 2005, issue of the Journal of the American College of Cardiology, older people who ate fish once or twice a week had a 20 percent lower risk of developing congestive heart failure during 12 years of follow-up. The benefits seemed to be connected with the amount of omega-3 fatty acids the participants consumed. Those with the highest levels of intake had a 37 percent lower risk of congestive failure than those with the lowest intake....
(...) "Intake of tuna fish or other broiled or baked fish, but not fried fish, was associated with lower risk of developing heart failure. Lower risk was seen with intake just once or twice per week,"
(...) "Prior studies have shown fish intake to be associated with lower risk of fatal heart attacks. The results of the present study suggest that intake of fatty fish - high in omega-3 fatty acids - may reduce the risk of developing heart failure as well,"
(...) Eating fish three or four times a week was linked to a 31 percent lower risk of developing congestive heart failure over the next 12 years. However, fried fish consumption was linked to a higher risk of congestive heart failure.
(...) "This study, as well as the results of our prior work, suggests that the type of fish meal consumed is likely to affect the degree of cardiovascular benefit one might receive. This study suggests that intake of fried fish, particularly lean (nonfatty or white) fish, is unlikely to provide the same cardiovascular benefits as fatty or oily fish," Dr. Mozaffarian said.
(...)The benefits appeared to be connected with the amount of omega-3 fatty acids the participants consumed. Those with the highest levels of long-chain n-3 fatty acid intake had a 37 percent lower risk of congestive failure than those with the lowest intake.
(...) "Intake of tuna and other broiled or baked fish was associated with higher blood levels of omega-3 fatty acids in this study, suggesting these were mostly fatty, oily fish higher in omega-3 fatty acid content.
(...) intake of fried fish was not associated with blood levels of omega-3 fatty acids in this study. Because frying does not destroy omega-3 fatty acids in fish, this suggested that most fried fish consumed by these older adults were lean, white fish species, which tend to have low levels of omega-3 fatty acids. Also, he pointed out that frying may add harmful substances, such as trans-fats and oxidation products.
(...) The absence of observed benefit with fried fish intake might therefore be related to the combination of low levels of omega-3 fatty acids and potential harmful effects of the cooking process, he said.
Crossposted at - NewHopeBlog
Posted by Hyscience at June 21, 2005 11:27 PM
In a randomized,controlled trial with fish oil (1.8g/day)in patients with acute myocardial infaction,we demonstrated for the first time that,it can cause significant reduaction in left ventricular dysfunction,during a follow up period of one year.Total cardiac events were 25%,inthe fish oil group compared to 57% in the placebo group and 28%in the mustered oil group.Both the intervention group had benefit in the left ventricular dysfunction.
Cardiovasc Drug Ther 1997,11:485-91
Posted by: R B Singh at June 25, 2005 10:23 PM
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