Nutrition and the heart
1985
The value of fish consumption in promoting cardiac health resides in its rich content of polyunsaturated oils containing omega-3 fatty acids. These acids have been shown to reduce platelet clotting and appear to reduce blood cholesterol and triglycerides. Fish oil supplements, however, should not be used since their excessive use may cause bleeding problems and decrease the healing rate of wounds. Cod liver oil also should not be used regularly since it may enhance hypervitamin A and D risks. Recent research also has found that shellfish are healthy for the heart and do not contain significant cholesterol levels as previously believed. Sources of high, medium, and low-fat risk are listed.(wz)
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