Cardiovascular disease fish consumption

Fat is a key component in the human diet. Research shows that excessive consumption of saturated fat negatively impacts several biomarkers of health while monounsaturated and n-3 PUFAs are beneficial to human health. Moreover, research shows that imbalanced dietary ratios of n-6 n-3 may lead to various health complications as well as disease progression while increased n-3 levels impart prevention and health promoting effects (Burghardt et al., 2010 Goodstine et al., 2003 Simopoulos, 2002 Wan et al., 2010). The American Heart Association recommends eating fatty fish meals at least twice a week due to their promising health and especially cardiovascular benefits. Here, we review some of the health benefits of n-3 PUFAs, due in part to their anti-inflammatory effects in cancer, cardiovascular diseases (CVDs), obesity, and other metabolic disorders. 

Kris- Etherton PM, Harris WS, Appel LJ. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arterioscler. Thromb. Vase. Biol. 2003 23 e20. 

Prichard BNC, Smith CCT, Ling KLE, Betteridge DJ. Fish oils and cardiovascular disease. Br. Med. J. 1995 310 819-820. Kagawa Y, Nishizawa M, Suzuki M, et al. Eicosapolyenoic acids of serum lipids of Japanese islanders wifli low incidence of cardiovascular diseases. J. Nutr. Sci. Vitaminol. 1982 28 441-453. Kromhout D, Bosschieter EB, de Lezenne Coulander C. The inverse relation between fish consumption and 20-year mortality from coronary heart disease. N. Engl. J. Med. 1985 312 1205-1209. 

Erkkila AT, Lehto S, Pyorala K, Uusitupa MI. n-3 fatty acids and 5-y risks of death and cardiovascular disease events in patients with coronary artery disease. Am. J. CUn. Nutr. 2003 78 65-71. He K, Song Y, Daviglus ML, Liu K, Van Horn L, Dyer AR, Greenland P. Accumulated evidence on fish consumption and coronary heart disease mortaUty a meta-analysis of cohort studies. Circulation 2004 109 2705-2711. 

It is important to remember that fish and shellfish are high-quality food sources of protein and nutrients and that they are low in saturated fats. They contain nutrients that are essential for proper central-nervous-system development and function, and they might have potential health benefits in the prevention of cardiovascular disease and cancer. A reduction in the consumption of fish and shellfish might result in dietary patterns that are generally more harmful. 

Numerous studies have examined fish consumption and cardiovascular disease risk, and there are strong indications of protective effects of fish. These effects could be due to a number of components in fish, such as omega-3 fatty acids and selenium and might also indicate a different style of eating (diets... 

Deep-fat fried food such as hot chips, chicken, and fish are convenience foods in many countries. These products are high in fat and they have been implicated in studies relating fat consumption to certain diseases (e.g., cardiovascular disease, obesity, and some forms of diabetes and cancer). 

Herold, P.M. and Kinsella, J.E. (1986) Fish oil consumption and decreased risk of cardiovascular disease a comparison of findings from animal and human feeding trials. Am. J. Clin. Nutr. 43, 566-598. 

Kodali, D.R. Oxidative stability measurement of high-stability oils by pressure differential scanning calorimeter (PDSC). J. Agric. Food Chem. 2005, 53, 7649-7653. Kris-Etherton, P.M. Harris, W.S. Appel, L.J. Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Circulation 2002, 106, 2747-2757. 

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