The correlation between fish consumption and reduction of cardiovascular
disease risk has focused scientific research attention
since the seventies of the last century. The protective effects can
be appreciated even when consumption levels are not elevated: a
dietary regimen including at least 30 g fish/day can promote a significant
prevention against cardiovascular disorders; particularly,
an increase of 20 g/day in fish consumption would lead to a
decrease by 7% of death risk for cardiovascular disease in subjects
who occasionally consume fish (Mozaffarian et al., 2003). Although
the biochemical mechanism of these beneficial properties have not
been clearly explained so far, the positive effects of fish consumption
would be mainly correlated to fish content in omega 3 long
chain polyunsaturated fatty acids (n-3 PUFA), particularly, docosahexaenoic
acid (DHA) and eicosapentaenoic acid (EPA), of which
fish represents the main dietary source for man (Arino et al.,
2005). The levels of these two fatty acids are strongly variable, both
among the different fish species and within the same species, due
to the type of diet and breeding. DHA and EPA are not directly produced
by fish organism; they derive from unicellular algae occurring
in the food chain (Arterburn et al., 2006).
The correlation between fish consumption and reduction of cardiovasculardisease risk has focused scientific research attentionsince the seventies of the last century. The protective effects canbe appreciated even when consumption levels are not elevated: adietary regimen including at least 30 g fish/day can promote a significantprevention against cardiovascular disorders; particularly,an increase of 20 g/day in fish consumption would lead to adecrease by 7% of death risk for cardiovascular disease in subjectswho occasionally consume fish (Mozaffarian et al., 2003). Althoughthe biochemical mechanism of these beneficial properties have notbeen clearly explained so far, the positive effects of fish consumptionwould be mainly correlated to fish content in omega 3 longchain polyunsaturated fatty acids (n-3 PUFA), particularly, docosahexaenoicacid (DHA) and eicosapentaenoic acid (EPA), of whichfish represents the main dietary source for man (Arino et al.,2005). The levels of these two fatty acids are strongly variable, bothamong the different fish species and within the same species, dueto the type of diet and breeding. DHA and EPA are not directly producedby fish organism; they derive from unicellular algae occurringin the food chain (Arterburn et al., 2006).
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