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Heart disease: Eating oily fish can reduce the risk of heart attacks and strokes

The results come from samples taken from 26,034 women in the largest and most detailed study ever carried out. Omega-3, the fatty acids present in fish, can regulate the body’s lipoproteins – the particles that transport lipids, or fat, through the blood – which reduces the risk of cardiovascular trouble. The benefits of omega-3, either in fish or in supplements, has been well-documented – and has been crucial in fighting the prevalence of heart disease.

Eating lots of omega-3 has long been associated with lower levels of triglycerides – a type of fat in the body created by converting any calories you don’t need. It has also been related to increase in “bad cholesterol” carried around the body by lipoproteins.

The research was by Harvard Medical School, in the US, and Rovira i Virgili University, in Tarragona, Spain.

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