Fruit, veg and omega-3 cut heart disease risk

INCREASED fruit and vegetable intake, high omega-3 fatty acid intake and increased dietary folate are all related to reduced risk of coronary heart disease.

An article published in the European Journal of Clinical Nutrition (23 March 2011) reveals a high omega-3 fatty acid intake offers protection against the development of cardiovascular disease and diabetes. The study evaluated data from 330 Yup’ik Eskimos. 

Triglycerides, glucose, insulin, leptin and CRP were measured. Omega-3 fatty acid intake among the Yup’iks averages 20 times higher than that of most Americans. Dietary questionnaire answers were analysed for the intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from such sources as salmon, sardines and other fatty fish.

Among the subjects with lower blood levels of EPA and DHA, having a high BMI was correlated with high triglycerides and CRP. However, the new finding was that obesity did not increase these

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