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| fat, caregiver of elderly, diabetes, 24 7 fat girls , probiotic, plump woman , askthe dietitian, vitamin e, carotenoid, politics in education, investor, hispanic newswire, children, flax seeds, transparency, lipid management, plump naked , colleges grad schools, trans fats, rheumatoid, | 4) slowing the growth echinacea of atherosclerotic plaque, 5) improving vascular endothelial function, 6) lowering blood pressure slightly and 7) decreasing inflammation.66 Coronary Heart Disease: Several prospective cohort studies have found that men who eat fish at least once weekly echinacea have lower mortality from CHD than men who do not eat fish.67-69 One such study followed 1822 men for 30 years and found that mortality from CHD was 38% lower in men who consumed an average of at least 35 g (1.2 oz) of fish daily than in men who did not eat fish, while mortality from MI was 67% lower.70 The cardioprotective effects of fish consumption may not be confined to those consuming a typical Western diet. A study in China that followed more than 18,000 men for 10 years found that those who consumed more than 200 g (~7 oz) of fish or shellfish weekly had a risk of fatal MI that was 59% lower than men who consumed less than 50 grams (~2 oz) weekly.71 |
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| In contrast, two studies in Europe found no association between dietary ALA intake and CHD risk.60, 61 Although not as consistent as the evidence supporting higher intakes of long-chain omega-3 fatty acids from seafood, the results of most prospective studies suggest that higher dietary ALA intakes (2-3 g/day) are associated with significant reductions in CHD risk, especially in populations vitamin e with low levels of fish vitamin e consumption.62 Unlike LA, the vitamin e cardioprotective effects of higher ALA intakes do not appear to be related to changes in serum lipid profiles. However, several controlled clinical trials found that increasing ALA intake decreased serum concentrations of C-reactive protein (CRP), a marker of inflammation that is strongly associated with the risk of cardiovascular events, such as MI and stroke.63-65 Long-chain Omega-3 Fatty Acids: Eicosapentaenoic Acid and Docosahexaenoic Acid Evidence is accumulating that increasing intakes of long-chain omega-3 fatty acids (EPA and DHA) can decrease the risk of cardiovascular disease by 1) preventing arrhythmias that can lead to sudden cardiac death, 2) decreasing the risk of thrombosis (a clot) that can lead to MI or stroke, 3) decreasing serum triglyceride levels, |
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