The benefits of omega 3 to heart.
More recently, evidence from Japan and other countries suggests that where consumption of seafood and fish is common, every day-in essence, cardiovascular diseases are very low. For these reasons, the American Heart Association recommends that people eat fish, especially fatty fish such as salmon, rainbow trout, herring, mackerel and sardines at least twice a week.
For people who already have the disease, it is very important to eat seafood more often or supplements of omega-3 seafood quality. These are the ways in which omega-3 long chain benefit heart health:
• Reduced risk of death from heart disease. In Western countries, heart disease claims more lives than any other cause. You can reduce your chance of dying from the disease by regularly eating fish or taking omega-3 fatty acids of marine origin. These fatty acids may reduce the risk of uncontrolled heart rhythms and developing fatal blood clots, the two leading causes of death from heart disease. The omega-3, therefore, reduce the likelihood of heart attack will be fatal.
• Improves heart rate. Dangerously fast heart rhythms or disordered heart rhythms can be fatal. The omega-3 fish helps maintain stable heart rhythms, affecting the electrical activity of the heart. Therefore, it is more difficult to develop uncontrolled heartbeats. An unstable and uncontrolled heart rhythm is the basis of sudden death, the cause of nearly half of cardiac mortality. Since omega-3 marine stabilize the heartbeat, is greatly reduced the risk of sudden death.
• Improved heart rate. Heart rate is the number of beats per minute that the heart pumps at rest. Is accelerated to increase the amount of blood ejected by the heart. Heart rate is lower in people who are in good physical shape and increased in the obese. Normal heart rates are between 60 and 80 beats per minute and usually increase with age. The heart rate adapts to changing conditions and, in general, the greater adaptability has the heart, the better it is. The consumption of marine omega-3 is associated with reduced heart rate and increased heart rate variability, and these are the conditions that best reflect the health of the heart and reduce the risk of attacks.
• Less likely to have a first heart attack. There is evidence that people who have no signs of heart disease are able to prevent a first heart attack if they eat fish or omega-3 fatty acids often. For people who have had a heart attack, the risk of another is also substantially reduced. Consumption of these fatty acids regularly improves heart rate, reduces the likelihood of blood clots, reduce low-grade inflammation that accompanies heart disease, and improve patterns of blood lipids - all effects that discourage heart failure.
• Less chance of a stroke. A stroke is caused by a blood clot blocking an artery in the brain. Clots can develop there or be brought to the brain from elsewhere. Nonfatal stroke can cause serious difficulties. In most Western countries, ischemic strokes, caused by blood clots or lack of oxygen, are the most common type. It has been shown in several studies that people who eat fatty fish one or more times a week have a 30% less chance of suffering a stroke compared to people who eat fish at least once a month.
• Improved blood lipids. Blood carries different types of lipids, including fats and cholesterol throughout the body. High levels of blood lipids lead to deposits on the walls of arteries called plaques. These reduce blood flow and oxygen supply to the heart. The omega-3 marine, in doses that can only be achieved with supplementation (ie, 3 or 4 g / day), improve blood lipids by decreasing the amount of triglycerides or fat and increase the amount of HDL or "good "that removes cholesterol from the blood. However, not directly lower LDL ("bad") cholesterol. These improvements in blood lipids are especially important in people with type 2 diabetes who have high triglycerides and low HDL cholesterol.
• Reduction of blood coagulation. Some blood clotting is essential for life, but an excessive tendency to increased bleeding increases the risk of arterial blockage. These can be fatal when a clot completely close a blood vessel in the heart, lungs or brain. The omega-3 fatty acids reduce marine platelet aggregation and affect certain clotting factors with reduced tendency to blood clotting. The omega-3 marine also improve blood flow and more flexible production of red blood cells, which pass through the tiny blood vessels more easily. Omega-3s are not a risk for blood clotting unless a person consumes huge amounts of them (about 50 grams a day) or if you are already taking blood thinners (anticoagulants) and consumes large amounts of omega-3.
• Reduced inflammation. Although you may not feel the development of heart disease include low levels of inflammation of blood vessels. Answers to this condition increases the risk of heart disease and impaired function of blood vessels. High levels of C-reactive protein (CRP) are linked to the inflammation seen in diseases of the heart. High CRP levels predict an increased risk of new coronary events. Some, but not all, have reported that consumption of omega-3 reduces CRP in patients with heart disease. The omega-3 from marine origin are well known for their anti-inflammatory properties.