RE: JAMA : Fish Oil in Regards to Heart Disease

[Guest guest]

Congratulations to JoAnn!

 

Note: Alaska is a state that does not allow Salmon Farming!

 

 

Fish farms in other areas around the world feed Salmon partially on other

fish with other vegetable matter added. Because this is not similar to the

phytoplankton, krill and shrimp that Wild salmon eat, the result is gray

flesh in the formed Salmon.

 

So farmed Salmon are higher on the food chain than Wild Salmon.

 

Note that JoAnn consistently refers to " Alaska Salmon " .

 

Now My add on:

 

The Commercial Salmon Farming Industry has almost ruined the price of wild

Salmon. This summer there have been two sales at stores in my area of

wild Alaskan Salmon at less than half the price of farmed Salmon. And

last year, Wal-Mart sold frozen wild Alaskan Salmon for about $1.00 per

pound.

 

I bought about 30 lbs of the fresh wild Alaska Salmon recently and froze it

so I can eat some every week.

 

When cooking Salmon try to find out how to not overcook it. As that dries

it out and the better part of the flavor goes out too!

 

 

 

Best Regards,

 

 

Lorenzo

 

 

 

 

 

 

JoAnn Guest [angelprincessjo]

Tuesday, September 02, 2003 12:15 PM

 

JAMA : Fish Oil in Regards to Heart

Disease

 

People who eat several servings of fish each week may lower their

risk of heart disease and death, two national studies report.

 

In one study, men without heart disease were 81% less likely to

experiencesudden death when their blood levels of omega-3 fatty

acids were highregardless of their age, smoking habits, or the

amount of other types of fatty acids in their blood.

 

Omega-3 fatty acids, which are found in fatty fish such as alaskan

salmon and sardines and mackerel, may lower the risk of developing

an irregular heart rhythm and reduce (LDL) blood cholesterol and

clotting -- all risk factors for heart disease.

 

The findings point to a way for individuals to lower their risk of

suddendeath from heart attack.

 

The results suggest that increasing intake of omega-3 fatty acids by

eithersupplements or by diet may substantially reduce the risk of

sudden death,even among those without a history of heart disease.

 

More than 50% of people who die suddenly of cardiac causes have no

signs orsymptoms of heart disease.

 

In the first study, published in the New England Journal of Medicine

researchers looked at the experience of about 22,000 male doctors who

enrolled in the Physicians' Health Study in 1982. They were all free

ofheart disease at the time, and about 15,000 volunteered a blood

sample.

 

Over the next 17 years, 94 of the men who had given blood samples

and who had not subsequently been diagnosed with heart disease died

suddenly. The

researchers chose about 180 surviving members of the study and

comparedthem with those victims. In particular, they compared the

bloodstreamconcentrations of substances called omega or n-3 fatty

acids, found primarily in fish oils.

 

On average, the men who died suddenly had lower amounts of n-3 fatty

acidsthan the ones who did not. When the researchers divided all the

men intofour groups based on the concentration of n-3 fatty acids in

their blood,the men in the highest quarter had only a fifth the risk

of sudden death as those in the lowest quarter.

 

In the second study, which appears in JAMA, researchers studied the

experience of 85,000 female nurses. Like the physicians, they

volunteeredto be questioned and followed over many years as part of

the Nurses' Health Study, which began in 1976.

 

The researchers used dietary information gathered in five interviews

between 1980 and 1994 to estimate fish intake. They also calculated

theapproximate amount of n-3 fatty acids consumed, based on the type

of fishthe women listed in their diet questionnaires.

 

The researchers found that the more frequently a woman ate fish, the

lesslikely she was to suffer a heart attack or to die of any cardiac

cause.

Specifically, those who ate fish once a week had a 30 percent lower

risk ofheart attack or death as those who never ate fish. Eating

fish five times aweek was only slightly more beneficial; those women

had a 34 percent lower risk.

 

Although ocean-living, cold-water oily fish such as alaskan salmon,

swordfish and low sodium tuna offer the largest, easily accessible

sources of n-3 fatty acids, there are others. Avocadoes,Macadamia

nuts, Extra Virgin Olive Oil,Grape Seed Oil, Garlic, Red Wine and

English walnuts all contain significant amounts of these oils.

 

A European study published in 1999 showed that fish oil supplements

reduced the risk of sudden death in people who had previously

survived a heartattack. The n-3 fatty acids appear to have a

specific antiarrhythmic effect, possibly by stabilizing the

membranes of heart muscle cells.

 

The oils have a blood-thinning effect,similar to aspirin.

 

In some observational studies, fish consumption has been associated

with a lower risk of stroke. There have been anecdotal observations

that fish oil supplements may have antidepressant effects as well.

 

The findings support a growing body of research indicating that

omega-3 fatty acids may reduce the risk of heart disease and death.

 

The New England Journal of Medicine April 11, 2002;346:1113-1118

 

JAMA April 10, 2002;287:1815-1821

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest/CholesterolFacts.html