06 April 2010
Increased intakes of omega-3 fatty acids in fatty fish may reduce women’s risk of heart failure by about 25 percent, according to a new study.
In the observation study, dietary intakes of 36,234 women aged between 48 and 83 participating in the Swedish Mammography Cohort were analyzed using food-frequency questionnaires (1). Over the course of 18 years of study, 651 cases of heart failure were documented. Eating one serving of fatty fish per week was associated with a 14 percent reduction in the risk of heart failure, compared with women who did not eat any fatty fish.
The benefits appear to be linked to the omega-3 content of the fish, the researchers commented. The highest intake of marine omega-3 fatty acids was linked to a reduction in the risk of heart failure by 25 percent.
The heart health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well-documented. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function. Beyond heart health, omega-3 fatty acids, most notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been linked to a wide-range of health benefits, including reduced risk of certain cancers, good development of a baby during pregnancy, joint health, and improved behavior and mood.
1 August 2010
Vitamins, carotenoids, minerals and nutritional lipids play important roles in maintaining healthy skin throughout life. Looking after the skin is important in order to maintain a strong barrier between the body and the environment. The right mix of nutrients help keep the skin hydrated, protect it from the ravages of time, and offer protection from the aging effects of the sun.
1 September 2011
There may be a strong association between high vitamin C concentrations, an indicator of fruit and vegetable consumption, and a lower level of blood pressure, says a new study from the UK.
20 January 2014
A new study from China has found that the blood vitamin D concentration may help to predict the risk of short-term disability and death in people who have suffered an acute ischemic stroke.
