Coronary heart disease is the leading cause of death and disability in Australia. Heart disease is caused by many individual factors such as genetics, lifestyle and diet. With regard to diet, many experts who had done research on the benefits of eating fish to reduce the risk of heart disease. In a study, people who consume fish has a survival and a half higher than those who do not eat fish.
One of the oldest research that has been done by two researchers Denmark in 1970 found the fact that although many Eskimos consume high fatty foods, has a case of death due to coronary heart disease (PJK) are low. This is because the Eskimos have a habit of consuming fish.
Data from Reutershealth reveals other than rich protein, fish is also beneficial for lowering blood pressure and nourish the heart. According to Dr. William Harris of the University of South Dakota, the American people are more exposed to disease and blood flow blockage of coronary artery disease compared to Japan because Japan usually consume consume fish.
The content of omega-3 in fish can heal the blockages in blood flow automatically and minimize the risk of developing coronary heart disease and many other diseases. Eating patterns people Japan is also influential, since Japan dishes is usually served raw or boiled and Japan a little bit using cooking oil or fat.
In another experiment, with a supplement of omega-3 fats from seafood total deaths reduced by 20%, deaths from heart disease decreased 30%, and sudden death reduced by 45%.
In a study, the diet of the Mediterranean fish consume 47 grams per day are more effective in protecting against the risk of sudden death due to heart attack compared with the low-fat diet. Fish consumption may prevent heart disease through the following mechanisms reduce serum triglycerides, optimizes blood pressure, improves blood flow, and reduces irregular heart beat.
There are a number of factors such as gender, age and body fat distribution that can affect the way the body handles cholesterol from food. In addition, the fatty acid composition of food will greatly affect an increase in cholesterol in the blood. There are two types of fatty acids that may increase blood cholesterol i.e. saturated fat (mostly from animal foods such as meat) and trans fat unsaturated mono-(produced by the hydrogenation of vegetable oils). Cholesterol in the body is transported by low-density Lipoproteins (LDL) and High Density Lipoprotein (HDL).
LDL cholesterol will be deposited in the walls of blood vessels and an accumulation of LDL can cause tissue damage and clogging the arteries. If this happens in the heart arteries (coronary arteries) will cause a heart attack so that LDL cholesterol is considered bad cholesterol/evil, though not all bad because the body requires some LDL cholesterol for the metabolism of the body. In contrast, HDL cholesterol is considered good cholesterol because HDL helps remove LDL cholesterol from the body. High cholesterol, low HDL and high LDL is a risk factor for heart disease. The height of these conditions is trigliserid multiplier further against the risk of a heart attack.
LDL can undergo a chemical reaction of oxidation, which is reinforced by specific molecules which are usually reactive produced as part of the defence system and as a byproduct of metabolic processes that utilize oxygen. The oxidation of LDL can cause blood vessel damage and hardening of the arteries. The oxidation of LDL tamp
Eating fish and cardiovascular health
The results of the study revealed that the highest level of risk for heart disease occurs in men who do not consume fish. The study also shows that eating fish once or twice a week substantially lower the risk of coronary heart disease.One of the oldest research that has been done by two researchers Denmark in 1970 found the fact that although many Eskimos consume high fatty foods, has a case of death due to coronary heart disease (PJK) are low. This is because the Eskimos have a habit of consuming fish.
Data from Reutershealth reveals other than rich protein, fish is also beneficial for lowering blood pressure and nourish the heart. According to Dr. William Harris of the University of South Dakota, the American people are more exposed to disease and blood flow blockage of coronary artery disease compared to Japan because Japan usually consume consume fish.
The content of omega-3 in fish can heal the blockages in blood flow automatically and minimize the risk of developing coronary heart disease and many other diseases. Eating patterns people Japan is also influential, since Japan dishes is usually served raw or boiled and Japan a little bit using cooking oil or fat.
Secondary Prevention Of Coronary Heart Disease
After someone suffered a heart attack, it is very important to prevent the onset of heart attack back. Precautions to reduce the risk of this is called the secondary prevention. Secondary prevention can be done by consuming fish. In a controlled clinical trial proved that people who are recovering from a heart attack and consume fish two or three times a week can reduce one third the mortality rate after two years.In another experiment, with a supplement of omega-3 fats from seafood total deaths reduced by 20%, deaths from heart disease decreased 30%, and sudden death reduced by 45%.
In a study, the diet of the Mediterranean fish consume 47 grams per day are more effective in protecting against the risk of sudden death due to heart attack compared with the low-fat diet. Fish consumption may prevent heart disease through the following mechanisms reduce serum triglycerides, optimizes blood pressure, improves blood flow, and reduces irregular heart beat.
Dietary cholesterol and blood cholesterol
Many researchers had previously said that cholesterol intake will cause high blood cholesterol and is associated with an increased risk of heart disease. This is especially the case if consumed was saturated fatty acids. However it turns out, only 15% of the population who experienced increased blood cholesterol by more than 10%.There are a number of factors such as gender, age and body fat distribution that can affect the way the body handles cholesterol from food. In addition, the fatty acid composition of food will greatly affect an increase in cholesterol in the blood. There are two types of fatty acids that may increase blood cholesterol i.e. saturated fat (mostly from animal foods such as meat) and trans fat unsaturated mono-(produced by the hydrogenation of vegetable oils). Cholesterol in the body is transported by low-density Lipoproteins (LDL) and High Density Lipoprotein (HDL).
LDL cholesterol will be deposited in the walls of blood vessels and an accumulation of LDL can cause tissue damage and clogging the arteries. If this happens in the heart arteries (coronary arteries) will cause a heart attack so that LDL cholesterol is considered bad cholesterol/evil, though not all bad because the body requires some LDL cholesterol for the metabolism of the body. In contrast, HDL cholesterol is considered good cholesterol because HDL helps remove LDL cholesterol from the body. High cholesterol, low HDL and high LDL is a risk factor for heart disease. The height of these conditions is trigliserid multiplier further against the risk of a heart attack.
LDL can undergo a chemical reaction of oxidation, which is reinforced by specific molecules which are usually reactive produced as part of the defence system and as a byproduct of metabolic processes that utilize oxygen. The oxidation of LDL can cause blood vessel damage and hardening of the arteries. The oxidation of LDL tamp