King Oscar Sardines: Little Fish, Superfood

Preponderance of Evidence that Fish Oils are Essential to Health



Apr 26, 2001, 01:00 ET from King Oscar USA

    SAN FRANCISCO, April 26. /PRNewswire/ --  There is a growing weight of
 evidence that the health benefits of fish oils are so manifest, and so varied,
 that they may soon be considered a legitimate and widely-used health aid
 rather than a simple, healthy food product.
     In the April 24, 2001 issue of the New York Times, several current and
 recent health studies were examined, covering fish oils' effects on a broad
 array of illnesses, conditions and diseases.  While the consensus among health
 professionals is that more extensive research is needed, every study cited
 fatty fish, including sardines, tuna and salmon, to be legitimate a health aid
 and in some cases, a critical dietary component.
     Among the recent health findings:
 
     Heart Disease -- Last year, the American Medical Association recommended
 that people eat two servings of fatty fish per week.  The AMA concluded that
 there is a beneficial effect on nerve conduction in the heart, which can help
 forestall potentially dangerous cardiac arrhythmia.  Other recent
 heart-related research indicates that fatty acids may prevent heart attacks
 due to clotting; help reduce atherosclerosis and reduce blood triglyceride
 levels.
     Stroke -- A study published earlier this year in the Journal of the
 American Medical Association found that women who ate fish once per week
 suffered strokes at a rate 22 percent less than women who ate fish just once
 per month.  Significantly, the health benefits increased with greater levels
 of fish consumption.  Women who ate fish five times per week were 50 percent
 less likely to have an ischemic (clotting, rather than hemmorrhagic) stroke
 than the control group.  The report examined 80,000 women enrolled in the
 Nurses Health Study, one of the nation's oldest, largest and most respected
 research efforts, and was adjusted for age, smoking and other risk factors.
     Arthritis -- The anti-inflammatory properties of fish oils have been put
 to the test in more than a dozen studies, and the medical consensus is that
 people with rheumatoid arthritis can mitigate their symptoms with regular
 consumption of fish.  Fish oils were found to be particularly effective in
 lessening levels of joint stiffness and fatigue.
     Crohn's Disease -- A recent study in the New England Journal of Medicine
 of patients with Crohn's disease and chronic irritable bowel syndrome
 indicated that more than half of the people studied remained symptom-free if
 they took Omega-3 along with their medication.
     Mental Health -- Among the most intriguing and important developments in
 fish oil research has been the potential it has to address mental disorders
 and psychiatric health.  Dr. Andrew L. Stoll, director of the
 Psychopharmacology Research Laboratory at McLean Hospital found that in a
 small study, the patients he was treating for bipolar disorders did so much
 better with fish oil supplements, he began administering the treatment to his
 control groups half-way through the study.  In his recent book, "The Omega-3
 Connection," Stoll argues that, while research on psychiatric applications was
 still in its infancy, Omega-3s are a critical component of brain health and
 may help mitigate a wide range of psychiatric disorders.
     Dr. Joseph Hibbeln, a psychiatrist with the National Institutes of Health,
 has found a critical link between Omega-3 fatty acids and depression,
 asserting that decreased levels of an Omega-3 component, DHA, were directly
 linked to depression.  A large study is under way at the National Institute of
 Mental Health to verify these links between Omega-3s and mood disorders.
 
     Best Sources of Omega-3 Fatty Acids:*
           Sardines            21.1 grams
           Atlantic mackerel:  2.5
           Herring:            1.7
           Lake trout:         1.6
           Salmon:             1.2
           Striped bass:       0.8
           Tuna:               0.5
           Pacific Halibut:    0.4
           Channel catfish:    0.3
           Shrimp:             0.3
           Dungeness crab:     0.3
           Swordfish:          0.2
           Red snapper:        0.2
           Sole:               0.1
 
     * Per 100 grams of raw fish
     * Source:  American Dietetic Association
 
                      MAKE YOUR OPINION COUNT - Click Here
                http://tbutton.prnewswire.com/prn/11690X65361144
 
 

SOURCE King Oscar USA
    SAN FRANCISCO, April 26. /PRNewswire/ --  There is a growing weight of
 evidence that the health benefits of fish oils are so manifest, and so varied,
 that they may soon be considered a legitimate and widely-used health aid
 rather than a simple, healthy food product.
     In the April 24, 2001 issue of the New York Times, several current and
 recent health studies were examined, covering fish oils' effects on a broad
 array of illnesses, conditions and diseases.  While the consensus among health
 professionals is that more extensive research is needed, every study cited
 fatty fish, including sardines, tuna and salmon, to be legitimate a health aid
 and in some cases, a critical dietary component.
     Among the recent health findings:
 
     Heart Disease -- Last year, the American Medical Association recommended
 that people eat two servings of fatty fish per week.  The AMA concluded that
 there is a beneficial effect on nerve conduction in the heart, which can help
 forestall potentially dangerous cardiac arrhythmia.  Other recent
 heart-related research indicates that fatty acids may prevent heart attacks
 due to clotting; help reduce atherosclerosis and reduce blood triglyceride
 levels.
     Stroke -- A study published earlier this year in the Journal of the
 American Medical Association found that women who ate fish once per week
 suffered strokes at a rate 22 percent less than women who ate fish just once
 per month.  Significantly, the health benefits increased with greater levels
 of fish consumption.  Women who ate fish five times per week were 50 percent
 less likely to have an ischemic (clotting, rather than hemmorrhagic) stroke
 than the control group.  The report examined 80,000 women enrolled in the
 Nurses Health Study, one of the nation's oldest, largest and most respected
 research efforts, and was adjusted for age, smoking and other risk factors.
     Arthritis -- The anti-inflammatory properties of fish oils have been put
 to the test in more than a dozen studies, and the medical consensus is that
 people with rheumatoid arthritis can mitigate their symptoms with regular
 consumption of fish.  Fish oils were found to be particularly effective in
 lessening levels of joint stiffness and fatigue.
     Crohn's Disease -- A recent study in the New England Journal of Medicine
 of patients with Crohn's disease and chronic irritable bowel syndrome
 indicated that more than half of the people studied remained symptom-free if
 they took Omega-3 along with their medication.
     Mental Health -- Among the most intriguing and important developments in
 fish oil research has been the potential it has to address mental disorders
 and psychiatric health.  Dr. Andrew L. Stoll, director of the
 Psychopharmacology Research Laboratory at McLean Hospital found that in a
 small study, the patients he was treating for bipolar disorders did so much
 better with fish oil supplements, he began administering the treatment to his
 control groups half-way through the study.  In his recent book, "The Omega-3
 Connection," Stoll argues that, while research on psychiatric applications was
 still in its infancy, Omega-3s are a critical component of brain health and
 may help mitigate a wide range of psychiatric disorders.
     Dr. Joseph Hibbeln, a psychiatrist with the National Institutes of Health,
 has found a critical link between Omega-3 fatty acids and depression,
 asserting that decreased levels of an Omega-3 component, DHA, were directly
 linked to depression.  A large study is under way at the National Institute of
 Mental Health to verify these links between Omega-3s and mood disorders.
 
     Best Sources of Omega-3 Fatty Acids:*
           Sardines            21.1 grams
           Atlantic mackerel:  2.5
           Herring:            1.7
           Lake trout:         1.6
           Salmon:             1.2
           Striped bass:       0.8
           Tuna:               0.5
           Pacific Halibut:    0.4
           Channel catfish:    0.3
           Shrimp:             0.3
           Dungeness crab:     0.3
           Swordfish:          0.2
           Red snapper:        0.2
           Sole:               0.1
 
     * Per 100 grams of raw fish
     * Source:  American Dietetic Association
 
                      MAKE YOUR OPINION COUNT - Click Here
                http://tbutton.prnewswire.com/prn/11690X65361144
 
 SOURCE  King Oscar USA