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daily : 2017-01-04 & on time : 20:34
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Omega-3 fatty acids linked to lower risk of heart disease
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Omega-3 fatty acids in fish and dietary supplements are associated with lower odds of heart disease even in people already at elevated risk because of excessive levels of fats or bad cholesterol in their blood, a research review suggests.The American Heart Association recommends eating at least two servings of fish a week and considering supplements of omega-3 fatty acids when that's not possible.Previous research has linked omega-3s to a lower risk of abnormal heartbeats, less fats in the blood, reduced risk of artery-clogging deposits known as plaque, and slightly lower blood pressure.For the current study, researchers examined previously published research on two omega-3s: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
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Biggest killer in America: Carrie Fisher's death puts focus on heart disease
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News of Carrie Fisher's death, which may have been related to heart problems, rocketed around the world last week.For Dr. Diane Sobkowicz, an Auburn cardiologist with Sutter Health, it's one more opportunity to raise awareness about the No.1 American killer: Heart disease."Periodically, we get these episodes of awareness.
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'Good' fat fights coronary heart disease in high-risk patients
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Coronary heart disease (CHD) accounting for half of all cardiovascular deaths in the U.S. isn't breaking news.The ability of EPA and DHA omega-3s to significantly statistically reduce the risk of CHD among high-risk populations is.According to a comprehensive new meta-analysis published by the Mayo Clinic Proceedings, EPA and DHA omega-3s reduced CHD risk by 16 percent in patients with high triglycerides and 14 percent in those patients with high LDL cholesterol.According to Dominik Alexander, PhD, MSPH, lead author and principal epidemiologist for EpidStat, the analysis, which compared results from prospective cohort studies to those from randomized control trials, provided a more comprehensive understanding of the types of interventions that work in real-life dietary scenarios.
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