Reduced Risk of Myocardial Infarction
Heart attack is a technical term used to describe an irreversible injury to heart muscle. It is generally used as a synonym for a heart attack and will be used in this test. Heart attacks are usually associated with progressive atherosclerosis (blockage of arteries). In essence, the heart is slower lack of oxygen and keeps perfectly irreparable damage and even death works.
It is not surprising that the most developed countries suffer from heart disease because diet and other lifestyle habits. United States heart disease remains the leading cause of death in adults and shows similar statistics in many other modern states. The surprise is that most of preventing heart disease can, but educated people continue to ignore the dangers and promote lifestyles conducive to heart damage. Although many factors contribute to heart disease, the current study focuses on one, in two parts. First consider the report of the consumption of fish and myocardial infarction. Then we consider the effects of supplementation with omega-3 fatty acids and vitamin E for those who had already survived a heart attack.
Consumption of fish and heart disease has been the subject of many studies. A research project combines data from various studies such as the Chicago Western Electric Study, Zutphen, Rotterdam and studies in Sweden and studying in the United States and other doctors. The goal of this research was to examine the relationship between fish consumption and the risk of death at 30 years for coronary heart disease.
Participants included in the study in 1822 men aged 40-55 years who were free of cardiovascular diseases. For the first ten years, annual surveys and questionnaires by mail and / or telephone interviews were sent for the next fifteen years. Death certificates were used to classify the cause of death for each patient.
During the 30-year follow-up, there were a total of 430 deaths from cardiovascular disease, with 293 due to a heart attack. Of these, 196 were 94 non-sudden stroke, and three more could not be classified. Almost all of sudden death caused by a heart attack.
A detailed story about the diet of the individual participants in the daily consumption of fish kept as the main objective. Each participant was classified into four groups. The first group reported consuming more fish. The second group of one to seven grams of fish consumed per day. The third and fourth group, measured in consumption of 18-34 grams per day and more than thirty-four grams per day, respectively.
As expected, the results show an inverse relationship between fish consumption and incidence of myocardial infarction. In particular, the participants had at least 35 grams of fish per day, a 42% lower rate of death from a heart attack consumed compared to those who ate no fish.
The combined results of these studies are consistent with other data that show a diet rich in fish include a decrease in the incidence of death from coronary heart disease. This is particularly true for the dead that are not sudden. This is not to celebrate, but that consumption of fish and not the other way at the risk of sudden cardiac death. Other studies have shown that this relationship exists. These studies, however, are beyond the scope of this paper.
But why does fish consumption improve heart health? Perhaps the fact that anyone eating the fish to eat less of other harmful foods. To strengthen the focus on the causes of the benefits of fish consumption is important, at least one study found that omega-3 supplements with regard isolated regardless of diet. What is interesting about this study is that the effects of omega-3 and vitamin E in patients who had suffered a heart attack, refers.
GISSI-Prevenzione study, as it is called, hopes for a relationship that exist between omega-3 fatty acids and vitamin E than the combined active ingredients in the fight against heart disease might establish. It was a randomized study of 11 234 patients who had survived a heart attack during the last three months when the study began. The participants were divided into four groups. Group one received one gram of omega-3 supplements daily. The second group received 300 mg vitamin E daily. Group three received both, while the control group received no treatment. Each participant received a clinical examination of blood samples and were asked to complete a questionnaire on nutrition for the beginning of the experiment and in six, twelve, eighteen and thirty forty-two months.
The data were collected using two methods. An analysis in both directions was compared omega-3 supplement, and not omega-3 fatty acids and vitamin E was versus no vitamin E. A four-way analysis also performed by the combination of omega-3 fatty acids and vitamin E with Omega-3 and vitamin E alone, alone. The combined effects of supplements were also compared with the group who took no supplements.
The results showed a 14% decrease in mortality from all causes for the analysis and a 20% reduction in mortality in the analysis of the four directions. A death, just because of cardiovascular disease in both directions analysis showed a risk of 17%, while the four-way analysis showed a decrease of 30%. Although vitamin E is known as a powerful antioxidant, showed the group supplemented with the combination of omega-3 fatty acids and vitamin E no benefit in life expectancy in the group supplemented with only the acid Omega-3.
The overall conclusion of this study, GISSI-Prevenzione was that supplementation with omega-3 fatty acids offer advantages in the long term to reduce the risk of death in patients who had suffered a heart attack.