Reduced cerebrovascular risk by fish intake not derived from omega
3 fatty acids:
meta-analysis of 26 prospective cohort studies and 12 randomized
controlled studies
Fish is good for the health. This is widely believed over the
world. It is thought that Japanese people live the longest because they eat a
lot of fish. Long chain omega fatty acids rich in fish are thought to be
effective against cerebrovascular risk, which has been denied by a report on
the BMJ. The fact will shake medical providers including doctors and
pharmacists, and some pharmaceutical companies producing eicosapentaenoic acid
(EPA) as a medication for arterial sclerosis. Many supplements containing EPA
and docosahexaenoic acid (DHA) are available at a drugstore. They are very
popular among those who want to keep young and healthy.
What are omega 3 fatty acids?
The chemical structural formula above of eicosapentaenoic acid (EPA)(20:Δ5c,8c,11c,14c,17c), one of essential omega 3 fatty acids, meaning that it has five double bonds at the 5th, 8th, 11th, 14th and 17th carbons of the whole carbon chain. Chemists number carbons from the carbonyl carbon (blue), but physiologists do from the ω carbon (red). The first double bond appears at the 3rd carbon from the ω carbon in EPA, which is called ω-3.
Fish is one of the foods which have an effect on cardiovascular
protection. Benefits brought by eating fish are thought to be derived from ω-3 unsaturated fatty acids. Rajiv
Chowdhury and his colleagues of University of Cambridge in the United Kingdom,
however, performed a systematic review and a meta-analysis of observational
studies and randomized controlled studies, revealing that cerebrovascular event
risk significantly dropped with increased fish intake, but ω-3 fatty acids
themselves did not significantly provide any benefits. The paper was published
on the British Medical Journal online on October 30, 2012.
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