鱼类消费与心源性猝死风险
Fish consumption and risk of sudden cardiac death.
作者信息
Sheard N F
机构信息
Department of Nutritional Sciences, University of Vermont, Burlington 05405, USA.
出版信息
Nutr Rev. 1998 Jun;56(6):177-9. doi: 10.1111/j.1753-4887.1998.tb06133.x.
Abstract
Studies show conflicting results regarding the protective effect of dietary fish and fish oil on certain types of cardiovascular disease. A recent epidemiologic study supports the hypothesis that moderate consumption (1-2 meals/week) of fish lowers the risk of sudden cardiac death in humans.
摘要
关于食用鱼类和鱼油对某些类型心血管疾病的保护作用，研究结果相互矛盾。最近一项流行病学研究支持了这样的假说：适度食用鱼类（每周1 - 2餐）可降低人类心脏性猝死的风险。
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