Eat sardines, cardiovascular and cerebrovascular risk reduction

From 1992 to 2008, the researchers conducted a follow-up survey of 2692 healthy American men and women with an average age of 74 years. According to the high and low blood concentration of omega-3 fatty acids, they were divided into 5 grades to study the problems of cardiovascular and cerebrovascular diseases. The association of rates. The results showed that participants with high blood concentrations of omega-3 fatty acids had lower rates of cardiovascular and cerebrovascular diseases; in terms of longevity, the highest concentration of omega-3 fatty acids was higher than that of the lowest, after 65 years of age. Live 2.22 years. In the case of omega-3 fatty acids, DHA can reduce the mortality rate of coronary artery disease by 40%, DPA can reduce the rate of stroke death, and EPA can reduce the risk of non-fatal heart disease. The principle is that omega-3 fatty acids have anti-atherosclerosis, anti-inflammatory and immune effects.

According to the researchers, “every day, you can take more than 400 mg of omega-3 fatty acids and eat 2 fish dishes a week.” Among them, deep sea fat fish is higher, such as sardines.