Jan
2
Fish Oil Prevents Potentially Deadly Heart Rate Variability
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These findings appeared in the second issue of the December 2005 American Journal of Respiratory and Critical Care Medicine, published by the American Thoracic Society.
Fernando Holguin, M.D., of the Centers for Disease Control and Prevention in Atlanta, Georgia, and eight associates provided fish oil supplements to 26 residents of a nursing home in Mexico City. A control group of 24 residents was given soy oil supplements. The participants’ average age ranged from 81 to 83 years old.
“In this randomized controlled trial, fish oil supplementation prevented the reduction in heart rate variability associated with the same-day exposure to indoor particulate matter,” said Dr. Holguin. “In contrast, soy oil, our comparison supplementation of plant-derived polyunsaturated fatty acids, was associated with a marginal, nonsignificant protection from the effects of particulate matter on heart rate variability.”
“Fish oil as a source of omega-3 polyunsaturated fatty acids could be considered as a potential form of preventive measure to reduce the risk of arrhythmia and sudden death in elderly subjects exposed to ambient air pollution,” said Dr. Holguin.
In the study, the residents were exposed to tiny indoor air pollutant particles that had a dimension of 2.5 micrograms or less. All participants spent 92 percent of their time indoors.
The supplement study was conducted over six months. None of the patients suffered from cardiac arrhythmias, had a pacemaker or were being treated with oral anticoagulants.
Participants had their heart rate variability checked between 8 a.m. and 1 p.m. on alternate weekdays. To ensure accurate measurement, the subjects lay flat on their back five minutes before starting the test. Each electronic analysis lasted 6 minutes as each participant rested.
Prior to the beginning of the study, all participants had a low intake of omega-3 polyunsaturated fatty acids.
The authors called for larger studies to confirm their results.
Contact: Fernando Holguin, M.D., 1600 Clifton Road N. E., MSE-17, Atlanta, GA
Suzy Martin
smartin@thoracic.org
American Thoracic Society
http://www.thoracic.org
Oct
3
Massachusetts Based Naked Fish Restaurants First In Boston To Make Switch To Whole Harvest No Trans Oil.
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Massachusetts Based Naked Fish Restaurants First In Boston To Make Switch To Whole Harvest No Trans Oil.
Naked Fish
Restaurants have made the switch to No-Trans Fat, Whole Harvest Culinary Oils
in all 7 of its locations throughout Massachusetts.
In an effort to provide healthful menu options, lower food costs and
increase kitchen efficiency, Naked Fish has been using Whole Harvest Oils in a
wide range of culinary applications for over one year.
Rosario Del Nero, Naked Fish’s Corporate Chef is enthusiastic about the
addition of Whole Harvest to its menus.
“I’m very pleased with the flavor and texture of our food fried in Whole
Harvest as well as the durability of the oil,” said Del Nero.
Compared with other no-trans soy and sunflower oils that use chemical
processes, Whole Harvest Oils are all natural, retain their natural Omega-3’s,
and remain flavor neutral even in extensive testing.
“But the most important advantage to the Naked Fish and our customers is
the absence of trans fats and the fact that Whole Harvest Oils are non-
hydrogenated,” said Del Nero.
The recipient of numerous industry honors including a Nation’s Restaurant
News Hot Concept award in 2000, Naked Fish features a fresh approach to fish
and meats while providing a fun, satisfying and hip dining experience with a
Latin flair.