A lot of research has been published on the benefits of fish and omega 3 fatty acids. The study referenced here is interesting because it compared the intake of fish, how it was prepared and how it related to the risk of heart failure (Belin RJ, et al. 2011). 84,493 women aged 50-79 were included in the investigation. Fish consumption were recorded according to frequency and if it was baked/broiled or fried. The results documented that higher intake in the form of baked/broiled fish lowered heart failure risk. This may not be a surprise considering all the research supporting the health benefits of omega 3 fats. What may surprise you is that it was also concluded that 1 or more servings of fried fish per week may increase the risk for heart failure. If you don't like fish or want to avoid the preparation of it, but still like to get the benefits, you can take high quality fish oil capsules. The beneficial fatty acids in fish oil are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) , so be sure to pick a product which contains high amounts of these ingredients since this can vary a lot from product to product. That is the reason our "Better Fish Oil" now has even higher levels of EPA and DHA.
Belin RJ, Greenland P, Martin L, Oberman A, Tinker L, Robinson J, Larson J, Van Horn L, Lloyd-Jones D. Fish Intake and the Risk of Incident Heart Failure: The Women's Health Initiative. Circ Heart Fail. 2011 May 24.
  • Category: News
  • Author: tissuerecovery Admin
  • Published: 2020-03-28
  • Comments: 0
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