Nutritional aspects of fish

摘要

Epidemiological studies indicate that fish eating populations have a lower risk for coronary heart disease (CHD), hypertension, and cancer. Animal experiments, clinical studies and intervention studies have shown that taking fish oils (rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) or increasing the amount of fish in the diet decreased the death rate in persons who already had one episode of myocardial infarction suggesting the protective role of fish or fish oils in the secondary prevention of CHD.