Omega-3 fatty acids limit smoking damage
Monday April 23, 2012 08:39:45 AM,
IANS
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Athens: Omega-3
polyunsaturated fatty acids, commonly found in marine and plant
oils, could help limit damage caused by smoking, says a new study
from Greece.
The study assessed the effect of four-week oral treatment with two
grams daily of Omega-3 fatty acids on arterial health of cigarette
smokers.
The results showed that short-term treatment with the fish oil
improves arterial stiffness and minimises the acute
smoking-induced damage to arterial elasticity.
Omega-3 fatty acids are fats commonly found in marine and plant
oils. In nutrition, polyunsaturated fat, or polyunsaturated fatty
acid (PUFA), are fatty acids in which more than one carbon-carbon
double bond exists within the representative molecule.
"These findings suggest that Omega-3 fatty acids inhibit the
detrimental effects of smoking on arterial function, which is an
independent marker of cardiovascular risk," said cardiologist
Gerasimos Siasos from the University of Athens Medical School.
Furthermore, the American Heart Association recommends that people
without documented history of coronary heart disease should
consume a variety of fish (preferably oily - rich in Omega-3 fatty
acids) at least twice per week, added Siasos.
"The World Heart Federation strongly encourages all smokers to
quit," said Kathryn Taubert, its chief science officer. "The only
way to protect your body from the harmful effects of tobacco is to
stop smoking. We encourage all people, both smokers and
non-smokers, to eat healthy diets, which includes foods rich in
Omega-3 fatty acids," a statement said.
These findings were presented at the World Congress of Cardiology
in Dubai.
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