International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 1 (2017)

Consumption of fish in stroke-risk aversion by fish and fish oil consumption: A review


Dr Luxita Sharma, Akapo Samuel

A Cardiovascular disease (also called heart disease) is a class of diseases that involve the heart, the blood vessels, arteries, veins or capillaries. According to the World Health Organization, 15 million people suffer stroke worldwide each year. It has been found that there is a decreased prevalence of stroke development in people who habitually add a meaningful fish quantity to their meal menu. Series of research works has been carried out to ascertain this claim. According to series of findings, varying results were observed in both males and female volunteers, which tend to be more positive in females. However, the results are seen to be applicable for both genders. Fish and omega-3 fatty acid consumption of at least 3-times a week is seen to be very beneficial especially for the reduced risk of cardiovascular diseases and thrombotic infarction. The other important factors which are seen to reduce the risk of stroke alongside the consumption of omega-3 fatty acids in fish include, decreased salt consumption, reduced tobacco smoking, treating active lifestyle diseases, and having a healthy daily diet.
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