If cooked correctly, the fish may be beneficial for the heart of the woman
A study is to eat it roasted on the grill or oven-baked reduced the risk of heart failure in 30 per cent
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Translated from the English: Wednesday, may 25, 2011
Topics on MedlinePlus
In women’s heart disease
Heart failure
Nutrition
Tuesday, May 24 (HealthDay News/HolaDoctor) according to a recent study, the fish, known for some time to be healthy for the heart, when it baked or roasted on the Grill also protects against the development of heart failure.
The research, which followed up more than 84,000 postmenopausal women for an average of 10 years, found that those whose diets included more fish baked and roasted on the grill is to say, five or more servings a week had a risk of heart failure 30 percent lower, compared with women who ate less than one serving per month.
“A direct link between fish and heart failure is not necessarily intuitive because it might be expected to protect against heart attacks,” said the lead author of the study, Dr. Donald Lloyd, a preventive cardiologist and director of the Department of preventive medicine of the Faculty of medicine Feinberg of Northwestern University, in Chicago. “But this is not the mechanism that operates here and I think that is something interesting.” “It is also interesting that the way in which the fish is prepared is as important as the type of fish consumed”.
The study appears published on 24 may in the journal Circulation: Heart Failure.
According to the study, eating fried fish, which previously was associated with increased risks of stroke, is associated with a greater risk of heart failure, and a single serving per week was associated with a risk increased 48 percent.
In addition, dark as the salmon, the macarellus and anchovy fish were associated with risks lower than those who represent either tuna or white fish such as sole, sea bream or COD.
According to previous research, fatty acids omega 3 present in fish reduced the risks of cardiovascular disease to reduce inflammation and improve the blood pressure, as well as the function of the heart and blood vessels.
Lloyd commented that their study not revealed a specific relationship between fatty acids omega 3, and heart failure, compared with heart disease in general, but pointed out that the science continues unraveling all the nutritional aspects of fish. Heart failure is characterized by the inability of the heart to pump blood to the rest of the body.
“It is possible that we do not know the other components but that is the reason why eating fish is better than taking a supplement,” he said. “It is really necessary to consume food.” “This is undoubtedly an important part of a healthy eating pattern”.
The study of Lloyd was based on data from 84,493 women aged 50 to 79 who were part of the study Women’s Health Initiative (initiative of women’s health). The vast majority of the participants were white (85 percent), while 7 per cent were African American and 3% Hispanic.
The main limitation of the study was its nature of observation and the fact of the own participants to inform about their eating habits, said Lona Sandon, Assistant Professor of clinical nutrition from University of Texas Southwestern, Dallas.
“You don’t know is if these women have been eating five servings of fish baked or roasted grilled throughout his life, or if it is something that began to make from age 50,” said Sandon. “It is also possible that they have a more active lifestyle and consume less saturated fat.” “So there are probably many differences in the general nutritional intake”.
In fact, the study showed that the participants whose diets included more baked and roasted grilled fish used to be healthier and look younger than their counterparts who ate fish fried, that they were more physical activity and had a better physical condition. In addition, they were more educated, less likely to smoke and showed reduced incidence of diabetes, high blood pressure and cardiovascular disease.
“Undoubtedly is promising that [fish baked and roasted on the grill] essentially had a protective effect,” said Sandon. “That corresponds to what we know from other studies: the fish contains something that is good for us.” “And not fried fish also contains something that is good for us.”
Article by HealthDay, translated by Hispanicare
SOURCES: Donald Lloyd, M.D., preventive cardiologist and director of the Department of preventive medicine of the Faculty of medicine Feinberg of Northwestern University, Chicago; Lona Sandon, R.D., Assistant Professor of clinical nutrition from University of Texas Southwestern Medical Center, in Dallas; May 24, 2011, Circulation: Heart Failure
HealthDay
(c) copyrights 2011, HealthDay
If cooked correctly, the fish may be beneficial for the heart of the woman: MedlinePlus
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