The intake of fish has been associated for a long time with benefits for cardiovascular health, and although it is a group of foods with quality nutrients such as proteins and unsaturated fats; a recent study indicates that fatty fish is the only one that can benefit us to reduce cardiovascular risk and mortality for different reasons.
Omega 3, responsible for the positive effects of fish
The lean or white fish It is a light food source of proteins of high biological value, easy to digest and as it does not have purines and is very low in saturated fats, it is a good option to incorporate into the usual diet. instead of meat.
Nevertheless, fatty fish seems to be even more beneficial despite concentrating more calories and fats, since the latter are polyunsaturated and therefore represent a good source of omega 3 for the body.
A recently published study conducted a review of 19 different reports and analyzed the effect of fatty and lean fish consumption on the risk of cardiovascular disease and mortality from different causes.
In total, more than one million person-years of follow-up were included for fatty or oily fish and for lean or white fish, the studies included more than 930 thousand person-years of follow-up.
The results show a inverse association between the consumption of fatty fish and the incidence of cardiovascular diseases as well as regarding mortality due to heart disease and total mortality. However, the results were not the same for lean fish.
Thus, for the first time it is known that the health benefits related to fish consumption are driven solely by oily fish and its fat content. Omega 3.
So, we can say that it is not the fish itself, but the polyunsaturated fatty acids that it may contain in specimens such as tuna, anchovies, sardines, mackerel, salmon or others, those responsible for profits on cardiovascular health and life expectancy.
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