Women consuming five or more servings of baked or broiled fish have lower risk
A new study published Tuesday in the American Heart Association’s journal Circulation: Heart Failure reveals that according to a new large study, women who consumed five or more servings of baked or broiled fish had a thirty percent lower risk of heart failure in comparison to women who consumed less than one serving a month.
Researchers examined the diets of 84,493 women, age range 50 to 79 years old. Among the women who had consumed more lots of baked or broiled fish like mackerel and salmon, had received stronger benefits than those who consumed mostly tuna, white fish, snapper or cod. The consumption of baked or broiled fish also appeared to provide protection against atrial fibrillation, high blood pressure, coronary artery disease and type 2 diabetes. Also, found was that those women who had consumed more baked and broiled fish were more apt to have a lower body mass index, exercise more and consume more fruits and vegetables in comparison to those who consumed fried fish.
Researchers note that past research has discovered that the fatty acids in fish referred to as omega-3 acids, possibly decrease the risk of cardiovascular disease by decreasing inflammation and improving blood pressure along with heart and blood vessel functioning.
This study does demonstrate the link between fish consumption and heart failure risk but it was not designed to show cause and effect.
This study also demonstrated that just by consuming one serving of fried fish a week was linked to a 49% greater risk of heart failure. Also found was that the consumption of friend fish was linked to lower fiber intake and a higher calorie intake
Dr. Lloyd-Jones, M.D., ScM, associate professor with Northwestern’s Feinberg School of Medicine states frequent consumption of baked or broiled fish appears to be part of a dietary pattern that is greatly beneficial for numerous things. In this study it was demonstrated that it is linked with prevention of heart failure. This advocates that fish is a very good source of lean protein that we should be increasing as a part of our diet and lessening foods which contain less healthy saturated and trans fats.
Recommendations from the American Heart Association suggest consuming a minimum of two 3.5 ounce servings of fish especially fatty fish each week.
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