Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?

In fish there is a very important polyunsaturated fatty acid called omega-3 which helps to prevent heart diseases.

Explanation:

A concentration of omega-3 varies according to the temperature of the water, where marine fish live. Those who live in cold environments tend to accumulate more monounsaturated and polyunsaturated fats, mainly omega-3, like tuna herring.

Several studies have demonstrated the beneficial effects of fatty acids omega-3 to health: in lipid metabolism, promoting reduction in plasma levels of triacylglycerols, increase in HDL cholesterol and anti-inflammatory action by reducing the synthesis of arachidonic acid derivatives: prostaglandin, thromboxane, prostacyclin and leukotriene. Therefore, one must assume that supplementation with those polyunsaturated fatty acids, can attenuate the effects of the inflammatory process from the decrease in eicosanoid synthesis, as well as such as the indiscriminate use of anti-inflammatory drugs.

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