Fish cuts heart risk in young women
Young women who regularly consume fish rich in omega-3 fatty acids, such as cod and salmon are less likely to develop cardiovascular disease.
A handful of previous findings have suggested that eating fish cuts the risk of heart disease later in life, but Danish researchers for the first time have showed that fish boosts the heart health of women at childbearing ages.
Researchers studied about 49,000 women aged 15 to 49 including their lifestyle habits, family medical history and the amount and type of fish they used to eat.
Findings revealed that young women who rarely or never ate fish had 50 percent more cardiovascular problems than those who regularly ate fish.
According to the report in the journal Hypertension, women who rarely or never had fish also had three times higher risk of heart problems than those who ate omega-3 rich fish at least every week.
“We found that even women who ate fish only a couple of times a month benefited,” said senior researcher Marin Strom of the Statens Serum Institute in Copenhagen.
Fish oil has long chain omega-3 polyunsaturated fatty acids, which have protective effects against cardiovascular conditions, she noted.
“Women who eat fish should find the results encouraging, but it is important to emphasize that to obtain the greatest benefit from fish and fish oils, women should follow the dietary recommendations to eat fish as a main meal at least twice a week.”
Source: presstv.com
