Helpful Articles Relating to
Bio-EFA with CLA
#1. Eating Fish Reduces Women's Stroke Risk
#3.Eating Fish & Fish Oils Reduce Women's Stroke Risk
BioEFA with CLA
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Item Number: 28050
Eating
Fish Reduces Women's Stroke Risk
Jan. 17, 2001
Women should head to the fish market if they want to reduce their chances
of having the most common type of stroke, a major new study suggests. Eating
fish, even in modest amounts, can significantly reduce a woman's risk of
stroke, the study by Boston researchers suggests. The study of nearly 80,000
women found that eating fish was linked to reductions in clot-related, strokes.
Clot-related strokes account for 83 percent of all strokes. Women who ate
about 4 ounces of fish two to four times weekly cut their risk of ischemic
stroke by 48 percent. Slightly higher risk reductions were found in women
who ate fish five or more times weekly, but there were relatively few women
in that group. Slight risk reductions were also found even in those who
ate fish once a week or less. Stock Up on Salmon and SardinesResearchers
have found that Omega-3 fatty acids, found in most fish, can lower levels
of blood fats linked to cardiovascular disease and help keep blood from
clotting. Dark oily fish such as mackerel, salmon and sardines are especially
rich in these fatty acids. The study backs up an earlier finding. Mounting
evidence about the cardiovascular benefits of fish led the American Heart
Association to include two servings of fish a week in its updated dietary
recommendations last fall.
But while previous research largely has focused on fish and heart disease, the new study is one of the few to examine the effect on stroke risk and to differentiate between types of strokes, said study author Dr. Kathryn M. Rexrode of Harvard-affiliated Brigham and Women's Hospital in Boston. The findings appear in Wednesday's Journal of the American Medical Association. . But the new study found that a regular diet of fish neither increased nor decreased the risk of this type of stroke, which accounts for about one-fifth of all strokes. The researchers examined about 14 years of data on 79,839 participants in the Nurses' Health Study. The women were ages 34 to 59 in 1980. There were 574 strokes in the ensuing 14 years. The researchers took into account the women's age and whether they smoked, factors that could affect stroke risk. But other factors, such as high blood pressure, were not included.
Link to more information on Bio-EFA's
CLA
study
NEW YORK, Jan 04,2001
(Reuters Health) A team of Scandinavian researchers has identified a
pill that appears to melt away fat while boosting muscle mass. While the supplement--conjugated
linoleic acid (CLA)--is no magic bullet, it may prove to be a useful tool
in combination with even light exercise, Dr. Jan Wadstein, an associate professor
of medicine at Lund University in Sweden and a study author, told Reuters
Health in an interview.'The present data indicate that consumption of CLA
reduces (body fat mass) in overweight and moderately obese healthy volunteers,'
according to Dr. Henrietta Blankson from Scandinavian Clinical Research in
Norway, and colleagues.The study, published in the December issue of The Journal
of Nutrition, compared varying daily doses of CLA with an inactive placebo
that contained 9 grams of olive oil. Individuals taking CLA also saw reductions
in their total cholesterol and LDL ('bad') cholesterol. While HDL, or 'good'
cholesterol also declined, the overall ratio of LDL to HDL remained the same,
Wadstein noted.CLA is a fatty acid found in dairy products, beef poultry and
eggs. It is difficult to consume this amount of CLA from food.
Eating Fish & Fish Oils Reduce
Women's Stroke Risk
Women should head to the fish market if they want to reduce their chances
of having the most common type of stroke, a major new study suggests. Eating
fish, even in modest amounts, can significantly reduce a woman's risk of stroke,
the study by Boston researchers suggests. The study of nearly 80,000 women
found that eating fish was linked to reductions in clot-related, strokes.
Clot-related strokes account for 83 percent of all strokes. Women who ate
about 4 ounces of fish two to four times weekly cut their risk of ischemic
stroke by 48 percent. Slightly higher risk reductions were found in women
who ate fish five or more times weekly, but there were relatively few women
in that group. Slight risk reductions were also found even in those who ate
fish once a week or less. Stock Up on Salmon and SardinesResearchers have
found that Omega-3 fatty acids, found in most fish, can lower levels of blood
fats linked to cardiovascular disease and help keep blood from clotting. Dark
oily fish such as mackerel, salmon and sardines are especially rich in these
fatty acids. The study backs up an earlier finding. Mounting evidence about
the cardiovascular benefits of fish led the American Heart Association to
include two servings of fish a week in its updated dietary recommendations
last fall.
But while previous research largely has focused on fish and heart disease, the new study is one of the few to examine the effect on stroke risk and to differentiate between types of strokes, said study author Dr. Kathryn M. Rexrode of Harvard-affiliated Brigham and Women's Hospital in Boston. The findings appear in Wednesday's Journal of the American Medical Association. . But the new study found that a regular diet of fish neither increased nor decreased the risk of this type of stroke, which accounts for about one-fifth of all strokes. The researchers examined about 14 years of data on 79,839 participants in the Nurses' Health Study. The women were ages 34 to 59 in 1980. There were 574 strokes in the ensuing 14 years. The researchers took into account the women's age and whether they smoked, factors that could affect stroke risk. But other factors, such as high blood pressure, were not included.
