Two servings of oily fish per week would help reduce the risk of heart problems.
- Eating oily fish twice a week would divide by six the risk of heart attacks for patients with cardiovascular disease
- It is the presence of omega-3 in these fish that provides a preventive effect
Does heart health go through our plate? This is the postulate of a research team from McMaster University, located in Canada. According to their work, regular consumption of oily fish prevents the onset of heart disease in people at risk. Their findings were published in the journal JAMA Internal Medicine. The researchers analyzed the data from four studies, bringing together nearly 192,000 participants from around 60 different countries. “This is the most diverse study on the link between fish consumption and health worldwide so far, and it is the only one with sufficient representation of poor, developing and wealthy countries.“, underlines Dr. Salim Yusuf, one of the authors of this research.
The benefits of omega 3
The study of these data indicates that a consumption of 175 g of fatty fish per week, i.e. the equivalent of two servings, divides by six the risk of cardiovascular accident and death linked to heart disease in people with cardiovascular disease or those at high risk of developing it. According to the scientists, this observation is only valid for fatty fish, such as salmon, mackerel or tuna, and does not concern the general population. Andrew Mente, co-author of the research, points out that people without an increased risk of cardiovascular disease can consume fatty fish as a protection, but for them, the beneficial effects of these foods on heart health are greater. modest. “This study has important implications in terms of recommendations for overall fish consumption.he adds. It indicates that increasing the consumption of fish, especially fatty fish, for patients with cardiovascular problems could have a protective effect.“
Fish affected by pollution
The health benefits of these fish are linked to their high concentration of omega 3: these fatty acids are part of the composition of cell membranes and contribute to brain, heart and eye health. However, the consumption of these fish has been debated for a few years, because they would be particularly affected by pollution. “Fish can be contaminated by pollutants present in the environment including dioxins, PCBs or methyl-mercury, which can have adverse health effects in the event of overexposure.Explain ANSES. PCBs and dioxins are preferentially found in the fattier fish.” To limit the risks, she suggests varying the type of species consumed: the two recommended portions per week should be made up of one fatty fish and one lean fish.
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