Ape itu omega 3 fatty acid??
Omega 3 adalah sejenis "long-chain polyunsaturated fatty acids" yang penting untuk kesihatan dan perkembangan.. malangnya ia tidak dapat dihasilkan oleh tubuh badan kita dan perlu diambil dari sumber makanan atau pil (supplement).
Terdapat dua jenis omega 3:
· EPA (eicosapentaenoic acid)
· DHA (docosahexaenoic acid)
EPA membantu jantung dan sistem pertahanan tubuh dari penyakit.
DHA membantu otak, mata, dan sistem saraf tunjang
Ape kelebihan omega 3 fatty acids??
kenapa kita perlukannya..
- Sistem pertahanan tubuh yang kuat (immune system)
- Sendi dan tulang yang sihat
- Buah pinggang yang sihat
- Mood yang stabil
- Kekuatan dan stamina
- Mengawal paras kolesterol
- Kurangkan risiko Alzheimer's disease
Ini adalah senarai kelebihan omega 3 fatty acids beserta kajian yang menyokong fakta tersebut..
Source: http://www.fishoildirect.com/Wellness_Reference_Articles.htm
Cardiovascular Disease
No. 1 Killer of Women and Men in America
· 50 million have High Blood Pressure (140/90 or greater)
· 13.2 million suffer from Heart Attack and Chest Pain
· 5 million suffer from Congestive Heart Failure
· 4.8 million suffer from Stroke
Scientific Evidence
American Heart Association Statement on Omega-3 Fatty Acids and Heart Disease
Omega-3 fatty acids have been shown in epidemiological and clinical trials to reduce the incidence of Cardiovascular Disease. Although mechanisms responsible for omega-3 fatty acids’ reduction of Cardiovascular Disease risk are still being studied, research has shown:
· Decreased risk of sudden death and arrhythmia.
· Decreased thrombosis (blood clot).
· Decreased triglyceride levels.
· Decreased growth of atherosclerotic plaque.
· Improved arterial health.
· Lower blood pressure.
References:
"Heart Disease and Stroke Statistics - 2004 Update," American Heart Association.
NHANES III, 1988-94. (Prevalance Data)
Penny M. Kris-Etherton, PhD, RD; William S. Harris, PhD; Lawrence J. Appel, MD, MPH, for the Nutrition Committee “AHA Scientific Statement: Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease.” Circulation. 2002;106:2747.
Omega-3’s Exhibit Cardioprotective Effects
In a pivotal study regarding the benefits of Omega-3 fatty acids derived from fish oil and heart health, Italian researchers investigated the effects of polyunsaturated fatty acids on survivors of myocardial infarction over a 3 ½ year period. Over eleven thousand participants were randomly assigned either supplements of Vitamin E, Omega-3’s or both, or no supplements whatsoever.
The group receiving Omega-3’s alone experienced significantly lower mortality rates within the first three months of the study. Not only was the risk of sudden death notably reduced at four months, the fish oil subset enjoyed significantly reduced rates of all causes of death, as well as non-fatal myocardial infarction and non-fatal stroke. Overall, treatment with fish oil supplements yielded lower rates of sudden cardiac death (by 45%) and improved all-cause mortality (by 20%).
The researchers noted that the effects attributable to the fish oil supplements support the postulation that Omega-3’s have an anti-arrhythmic effect on the heart, consistent with prior experimental studies. The study also noted that treatment with Vitamin E alone had no statistically-valid beneficial effect.
“Early Protection Against Sudden Death by n-3 Polyunsaturated Fatty Acids After Myocardial Infarction: Time-Course Analysis of the Results of the Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto Miocardico (GISSI)-Prevenzione”. Circulation; 2002; 105;1897-1903.
Fish Oil Part of Regimen to Protect Against Heart Disease
In the first large-scale study of its kind, researchers from the Kobe University Graduate School of Medicine in Japan investigated the health effects of daily Omega-3 supplements in combination with a drug commonly prescribed for those at-risk for heart attacks, angina and other coronary events.
Patients were all identified as having higher than average levels of cholesterol. They were divided into two groups: a main group that included nearly 15,000 participants with no prior history of coronary artery disease, and a secondary group with over 3,600 subjects with a prior history of coronary artery disease. Some of each group were given highly-purified fish oil supplements in addition to statins (enzyme blockers that lower cholesterol levels in the blood by reducing the production of cholesterol by the liver), while others were given only the prescription drug.
Over the course of the nearly five-year study, there was a significant difference between those receiving the fish oil supplements and those who did not. While both therapies proved effective in reducing levels of cholesterol, participants taking the fish oil supplements and statins had a 19% reduction in risk for heart illness. The research also noted that a similar, preventative benefit from daily fish oil supplementation that may convey to those not currently deemed at-risk for heart problems.
“Effects of eicosapentaenoic acid on cardiovascular events in Japanese patients with hypercholesterolemia: rationale, design, and baseline characteristics of the Japan EPA Lipid Intervention Study (JELIS).” American Heart Journal. 2003 Oct;146(4):613-20.
Arthritis
1 in 3 Adults Suffer from Some Form of Arthritis
· Leading cause of disability for those over age 15
· Second to heart disease as a cause of work disability
· Baby Boomers now prime risk
· Strikes women more often than men
· Limits activities for more than 7 million Americans
Scientific Evidence
There is consistent scientific data that demonstrates the following health benefits of long-chain omega-3 fatty acid supplementation:
· According to an article in “Arthritis Today,” a magazine offered by the Arthritis Foundation, there is strong evidence that fish oil supplements with omega-3 fatty acids can ease rheumatoid arthritis symptoms, help prevent Raynaud’s syndrome spasms and possible relieve some lupus symptoms. The article suggests that the American diet is overwhelmed by omega-6 fatty acids found in vegetable and cooking oils used in processed food and we are likely getting too little omega-3 fatty acids and others that help reduce inflammation and improve circulation.
· In an editorial written by doctors Leslie Cleland and Michael James for The Journal of Rheumatology, the doctors summarize based on efficacy and safety data, collateral health benefits, potential to reduce unwanted drug effects, and low cost, dietary fish oil supplements should now be regarded as part of standard therapy for Rheumatoid Arthritis.
References:
Cleland, Leslie G. and James, Michael J. “Editorial - Fish oil and rheumatoid arthritis: anti-inflammatory and collateral health benefits.” Journal of Rheumatology, Vol. 27, October 2000, pp. 2305-06.
Horstman, J. "Medical Oils." July-August 1999. Arthritis Foundation, P.O. Box 7669, Atlanta, GA 30357-0669. www.arthritis.org.
"The Facts About Arthritis." Arthritis Foundation, P.O. Box 7669, Atlanta, GA 30357-0669. www.arthritis.org. April 6, 2004.
Omega-3’s from Fish Oil May Ease Rheumatoid Arthritis Symptoms
According to an article in “Arthritis Today,” a magazine offered by the Arthritis Foundation, there is strong evidence that fish oil supplements with omega-3 fatty acids may ease rheumatoid arthritis symptoms, help prevent Raynaud’s syndrome spasms and possibly may relieve some lupus symptoms. The article suggests that the American diet is overwhelmed by omega-6 fatty acids found in vegetable and cooking oils used in processed food and we are likely getting too little omega-3 fatty acids and others that help reduce inflammation and improve circulation.
Horstman, J. "Medical Oils." July-August 1999. Arthritis Foundation, P.O. Box 7669, Atlanta, GA 30357-0669. www.arthritis.org.
Alzheimer's
Progressive, degenerative disease of the brain.
Most common form of dementia those age 65+
· 4 million have Alzheimer’s Disease
· 10% of those over 65 years have Alzheimer’s
· Half of all nursing home residents suffer from Alzheimer’s or a related disorder
· Alzheimer’s Disease is the third most expensive disease in the US, after heart disease and cancer
Scientific Evidence
Some studies suggest the following health benefits of long-chain omega-3 fatty acid supplementation; however, more research needs to be conducted:
· “Dietary intake of omega-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer’s disease,” report researchers at the Rush Institute for Healthy Aging in Chicago, Illinois.
“Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.”
References:
Answers4Families.org. (Answers4Families is a partnership of the Nebraska Health & Human Services System and the Center on Children, Families, and the Law at the University of Nebraska in Lincoln.) April 6, 2004. http://nncf.unl.edu/alz/info/alz.stats.html
Morris MC, Evans DA, Bienias JL, Tangney CC, Bennett DA, Wilson RS, Aggarwal N, Schneider J. "Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease." Arch Neurol. 2003 Jul;60(7):923-4.
National Institute on Aging. "2001-2002 Alzheimer’s Disease Progress Report." National Institute on Aging (NIH) Publication. Bethesda, MD.
Cancer
Men - 1 in 2 lifetime probability of cancer.
Women - 1 in 3 lifetime probably of cancer.(1998-2000)
· Estimated 290,000 men and 272,000 women will die from some form of cancer in 2004.
· Estimated 699,000 men and 668,000 women cancer cases in 2004.
Scientific Evidence
Medical research studies suggest an increased intake of marine fatty acids (long-chain omega-3 fatty acids) with respect to cancer prevention have yet to be established clearly, but they may be important. Some studies suggest the following health benefits of supplementation; however, more research needs to be conducted:
· Tumors ... The relationship between the consumption of fish and the risk of selected tumors was analyzed by using data from an integrated series of case-control studies conducted in Northern Italy between 1983 and 1996. This study suggests that the consumption of even relatively small amounts of fish is a favorable indicator of the risk of several cancers, especially of the digestive tract.
· Prostate Cancer ... Eating fatty fish like salmon, sardines, herring and mackerel could reduce the risk of prostate cancer by a third, according to a report in The Lancet dated June 2, 2001. "Our results support the hypothesis that fatty fish consumption lowers the risk of prostate cancer, possibly through inhibition of arachidonic acid-derived eicosanoid biosynthesis, the authors say. Results of a cross-sectional study in 16 regions of Europe" showed greatly increased (three-fold to four-fold) plasma concentrations of eicosapentaenoic acid (EPA) in people from Sweden and Denmark who consumed high amounts of fatty fish."
References:
"Cancer Statistics 2004, A Presentation From the American Cancer Society," American Cancer Society.
Fernandez, E., L. Chatenoud, C. La Vecchia, E. Negri, S. Franceschi. "Fish consumption and cancer risk." Am J Clin Nutr 70:85-90 (1999).
Terry, Paul, et al. "Fatty fish consumption and risk of prostate cancer." The Lancet, Vol. 357, June 2, 2001, pp. 1764-66 (research letter)
Omega-3’s Help to Preserve Cognitive Functioning
In a study featured in Neurology, 1,613 subjects were examined between the ages of 45 and 70, testing the correlation between Omega-3 consumption and the preservation of cognitive abilities. Mental functioning was gauged on multiple measures by researchers (memory, psychomotor speed, higher-level information processing and overall cognition), and participants completed a food consumption questionnaire to record their eating patterns, especially as their diets related to intake of fatty fish.
Consumption of long-chain polyunsaturated Omega-3 fatty acids derived from fish was positively associated with a reduced risk of mental impairment, both on measures of overall cognitive function and psychomotor speed. Researchers also noted a significant correlation between higher consumption rates of cholesterol (saturated fats) and an increased risk of impaired memory and cognitive flexibility.
The researchers concluded that Omega-3’s may benefit cognitive performance due to their anti-inflammatory properties. The researchers further speculate that the diminished cognitive performance associated with lower intake of Omega-3’s may be a predictor of Alzheimer’s Disease later in life.
“Dietary intake of fatty acids and fish in relation to cognitive performance at middle age.” Neurology. 2004 Jan 27;62(2):275-80.
Eating Fish Lowers the Risk of Dementia
French researchers conducted an extensive, seven-year study to investigate correlations between consumption of fish (high in polyunsaturated fatty acids) or meat (high in saturated fatty acids) and the risk of developing dementia, including Alzheimer’s Disease. Subjects, who were aged at least 68 with no symptoms of dementia, recorded their consumption rates of these items. Researchers collected data at two, five and seven years following the start of the study.
Over the entire period in question, subjects who ate fish once per week or more had dramatically lower incidences of cognitive decline. Researchers speculated that in addition to providing vascular protection, the essential fatty acids (Omega-3’s) found in fish might be responsible for diminishing inflammation of brain tissue. They further hypothesized that Omega-3’s may play an important part in the development of the brain and the regeneration of nerve cells.
“Fish, meat, and risk of dementia: cohort study.” British Medical Journal, 2002; 325; 932-933.
Omega-3's and the Brain
There are several ways that the omega-3's found in fish oil can manage the brain. Here are a few of them, based on scientific research.
Helps Maintain a Positive State of Mind
DHA helps to regulate serotonin, a neurotransmitter known for keeping us "feeling good." Chronically sad people tend to have low levels of serotonin. Research suggests populations that consume large amounts of fish have lower numbers of people that are chronically sad. Also, a recent Australian study confirmed that the most severely saddened participants had imbalances of fatty acids in their cell membranes and in their blood. So, get some fish and don't worry, eat happy.
Encourages Calm Thinking
The expression of stress-induced aggression has proven to be less likely if your brain is under the influence of fish oil, according to an extensive Japanese study. In a test of 41 adult students, those taking 1.5 to 1.8 grams of DHA (in fish oil) for three months were less likely to become more socially aggressive at a time of severe mental stress: final exams. On the other side of the study, students taking dummy capsules displayed sometimes rather explosive moments of social aggression.
This may also explain why fish oil is good for heart health. Stress hormones triggered by anger and hostility can constrict the arteries and accelerate the formation of blockages. Fish oil is said to suppress the release of such detrimental hormones
