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Science Not all fish are good for you, according to Wake Forest study
Science Not all fish are good for you, according to Wake Forest study | Not all fish are good for you, according to Wake Forest study |
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| by William Atkins | |
| Tuesday, 15 July 2008 | |
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Science DiscussionsThe article, “The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish,” was published in the July 2008 issue of the Journal of the American Dietetic Association (Volume 108, Issue 7, Pages 1178-1185, July 2008). The ADA journal article was written by Kelly L. Weaver, Priscilla Ivester, Joshua A. Chilton, Martha D. Wilson, Prativa Pandey, and Floyd H. Chilton. They are all associated with the Wake Forest University Baptist Medical Center, Winston-Salem, North Carolina, U.S.A. The abstract to their paper states, “Changes in diet during the past century have caused a marked increase in consumption of saturated fatty acids and n-6 polyunsaturated fatty acids ([n-6] PUFAs) with a concomitant decrease in the intake of n-3 PUFAs.” It continues, “Increased fish consumption has been shown to be the only realistic way to increase dietary quantities of beneficial long-chain n-3 PUFAs such as eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA] and re-establish more balanced n-6:n-3 ratios [of PUFAs] in the diets of human beings.” The health benefits of omega-3 fatty acids are known scientifically as "long-chain n-3 polyunsaturated fatty acids" (long-chain n-3 PUFAs). In fact, the American Heart Association recommends that U.S. citizens should consume at least two servings of fish per week. The AHA also suggests that heart patients consume at least one gram a day of the two most critical omega-3 fatty acids known to be beneficial: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). In the study, the researchers wanted to determine how much beneficial omega-3 fatty acids (n-3 PURAs) was contained in four commonly consumed farmed fish, as compared to the amount of detrimental omega-6 fatty acids (n-6 PURAs) in the fish. The four fish tested were: Atlantic salmon, trout, tilapia, and catfish. How did the Wake Forest researchers perform their study, and What were their results? Please read on. |
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