We all know fish is good for us but why and how can increasing intake reduce CVD risk factors?

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long chain omega-3 polyunsaturated fatty acids and are the constituents of fish evidence suggests is responsible for the cardiovascular health benefits, due to their proven anti-inflammatory, anti-lipidemic, anti-platelet anti-arrhythmic and vasodilatory properties.   Mozaffarian and Rimm (2006) combined data from prospective cohort studies and a random controlled trial which found an association between consumption of approximately 1–2 servings of oily fish per week containing 250mg of EPA & DHA and a reduction of CHD mortality. This finding was supported by Goede et al. (2010) in their large population based cohort study. The large prospective study by Yamagishi et al. (2008) again supported these findings but also concluded that an increased dietary intake of fish and omega-3 polyunsaturated fatty acids was associated with lower CVD mortality, especially for heart failure.

Grilled Fish and salad for dinner anyone?

Have a beautiful day!

WellWithNature xxx