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Jacob Bogatin: oily fish reduces the risk of heart disease

The new study says that consuming fatty fish four times a week can help increase the amount of good cholesterol and prevent the risk of heart disease. The results of the study showed that oily fish increases the size and lipid composition of high-density lipoprotein (HDL) particles, also known as good cholesterol, in people with impaired glucose metabolism, says Jacob Bogatin.

Scientists also found that a more extended daily use of 30 ml camellia oil rich in alpha-linolenic acid, which is part of the omega-3 fatty acid, reduces the amount of harmful intermediate-density lipoprotein (LPP) particles, notes Jacob Bogatin.

Lipoprotein LPP is the precursor of low-density lipoprotein (LDL), which is also known as bad cholesterol. Previous studies have shown that long-chain omega-3 fatty acids contained in fish have a beneficial effect on the size and composition of lipoproteins. "Both these changes can reduce the risk of cardiovascular disease," says Jacob Bogatin.


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