Archive for the ‘Heart Diseases’ Category
Benefits of omega-3 depend on the way to cook
According to research presented at the “Scientific Sessions 2009″ of the American Heart Association, if we eat fish for the coronary health benefits of omega-3 fatty acids it contains, it is best taken baked or boiled, fried or sauteed dry . The researchers also claimed that the addition of tofu or soy sauce, low sodium enhances the benefits. In fact, according to Meng, MS, chief investigator of the study conducted at the University of Hawaii at Manoa, other methods of preparation and may pose a risk.
“We do not compare directly boiled or baked fish with fried, but it can be said from the ratios (risk), which boiled or baked fish is oriented protection while not fried.
The results also suggest that the benefits cardioprotectres vary by gender and ethnicity, perhaps due to the methods of preparation, at a genetic susceptibility or hormonal factors. Many studies have suggested that taking omega-3 fatty acids reduces the risk of coronary heart disease, yet little is known about what is most beneficial source.
In this study, researchers examined the source, type, amount and frequency of consumption of omega-3 food among different gender and ethnic groups. Participants were part of the Multiethnic Cohort living in Hawaii and Los Angeles County when they were recruited between 1993 and 1996. The group consisted of 82,243 men and 103,884 women, African Americans, Caucasians, Japanese, Latino and Native Hawaiian, aged between 45 and 75 years with no history of heart disease.