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Back to 'fishing'

dc.contributor.authorVego, Herbert
dc.date.accessioned2019-04-29T05:23:57Z
dc.date.available2019-04-29T05:23:57Z
dc.date.issued2019-01-03
dc.identifier.citationVego, H. (2019, January 3). Back to 'fishing'. Panay News, p. 5.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5589
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.relation.urihttps://www.panaynews.net/back-to-fishing/en
dc.subjectfood fishen
dc.subjectpublic healthen
dc.subjectOmegaen
dc.subjectfatty acidsen
dc.subjectfish oilsen
dc.subjectcholesterolen
dc.subjectvitamin aen
dc.subjectvitamin Den
dc.subjectvitamin Een
dc.titleBack to 'fishing'en
dc.typenewspaperArticleen
dc.citation.journalTitlePanay Newsen
dc.citation.spage5en
local.seafdecaqd.controlnumberPN20190103_5en
local.seafdecaqd.extractStudies in the 1970s showed that Greenland Eskimos had a lower rate of heart disease than did other individuals living in Greenland at the same time. Analysis of dietary differences between the groups showed that the Eskimos ate less saturated fat and more omega-3 fatty acids found in fish, whale and seal meat. Research since that time has supported the heart-healthy benefits of eating fish. If you can’t dine with the Eskimos, look for good sources of omega-3 fatty acids like flaxseed, walnuts, olive oil and soybean oil, which are noted for lowering blood cholesterol, and reducing blood pressure and the risk of blood clots. In people who have already had heart attacks, fish oil — or omega-3 fatty acids — significantly reduces the risk of sudden death. Doctors recommend at least two weekly servings of fish rich in omega-3 fatty acids, preferably mackerel, lake trout, herring, sardines, albacore tuna and salmon.en
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