Researchers Nuria Amigo and Xavier Correig Photo: Universitat Rovira i Virgili
Scientists of the University of Rovira and Virgili in Spain and at Harvard medical school have proven that omega-3 unsaturated fatty acids in fish and food additives reduce the risk of cardiovascular disease. Article experts, which reveals an effective way to avoid heart problems, published in the journal of the American Heart Association.
The study involved 26 034 women with an average age of 53 years who took the blood samples for the determination of lipoproteins — proteins, which can enter a variety of substances, including triglycerides and cholesterol. In addition, among the participants conducted a survey to find out how often they ate fish and took supplements of omega-3. It is known that high levels of cholesterol associated with low density lipoproteins (LDL) called “bad” cholesterol is correlated with high risk of atherosclerosis and other cardiovascular diseases.
In the plasma samples measuring the content of lipids, lipoproteins and apolipoproteins, as well as correlated them with the use of these unsaturated fatty acids, like eicosapentaenoic (EPA), docosahexaenoic (DHA) and α-linolenic acid (ALA). It turned out that the frequent consumption of fish and omega-3 nutrition is associated with low triglycerides and large particles of very low density lipoproteins VLDL. While DHA and ALA contributed to the increase in the content of lipoproteins high-density “good” cholesterol, while EPA decreased the concentration of VLDL.
Overall omega-3-unsaturated fatty acids contributed to the prevention of cardiovascular disease, however, each type of fatty acid had a specific effect, changing the content or the particle size of LDL. Small particles are most associated with cardiovascular disease in contrast to larger LDL.
Video, photo All from Russia.