Eating fatty fish regularly, at least four times a week, is claimed to increase the amount of good cholesterol and reduce the risk of heart disease. This is based on findings from a team of researchers from the University of Eastern Finland.
The results showed that fatty fish can increase the size and composition of lipids in High-Density Lipoprotein (HDL) particles, or commonly known as good cholesterol, in patients with glucose metabolism. Not only that, the consumption of 30 milliliters (ml) of Camelina oil, which has a high Alpha-Linolenic acid content, can decrease the number of Intermediate-Density Lipoprotein (IDL) particles. Camelina oil is known to be included in the Omega-3 fatty acids.
IDL is an early form of Low-Density Lipoprotein (LDL), also known as bad cholesterol and is one of the leading causes of heart disease. Previous studies have also shown, Omega-3 fatty acids in fish have a good effect on the composition and measurement of Lipoprotein.
"These two changes, the composition and size of lipoproteins, can help lower the risk of heart disease," the study said, as quoted by Indian Express.
The results showed that fatty fish can increase the size and composition of lipids in High-Density Lipoprotein (HDL) particles, or commonly known as good cholesterol, in patients with glucose metabolism. Not only that, the consumption of 30 milliliters (ml) of Camelina oil, which has a high Alpha-Linolenic acid content, can decrease the number of Intermediate-Density Lipoprotein (IDL) particles. Camelina oil is known to be included in the Omega-3 fatty acids.
IDL is an early form of Low-Density Lipoprotein (LDL), also known as bad cholesterol and is one of the leading causes of heart disease. Previous studies have also shown, Omega-3 fatty acids in fish have a good effect on the composition and measurement of Lipoprotein.
"These two changes, the composition and size of lipoproteins, can help lower the risk of heart disease," the study said, as quoted by Indian Express.
