Fish consumption and omega-3-fatty acids in prevention of diet-related noncommunicable diseases

Jubbin Jagan Jacob

doi:10.4103/2321-0656.187989

Journal of Social Health and Diabetes, Table of Contents

CC BY-NC-ND 4.0 · Journal of Social Health and Diabetes 2016; 04(02): 115-120
DOI: 10.4103/2321-0656.187989

Review Article

NovoNordisk Education Foundation

Fish consumption and omega-3-fatty acids in prevention of diet-related noncommunicable diseases

Authors

Jubbin Jagan Jacob

Department of Medicine, Endocrine and Diabetes Unit, Christian Medical College and Hospital, Ludhiana, Punjab, India

Abstract

Diet-related noncommunicable diseases (DR-NCDs) which include obesity, hypertension, lipid disorders, type 2 diabetes mellitus, and cardiovascular (CV) disease are more common among people of South Asian descent because of genetic and other poorly understood factors. Indians are also one of the lowest consumers of fish and shellfish in the world despite being blessed with an extensive coastline. Consumption of fatty fish and fish oils supplementation has been demonstrated to improve blood pressure, lipid profiles, and CV outcomes. Data are still unclear if there is any impact on glucose intolerance with increased consumption of fatty fish or use of fish oils and omega-3-fatty acid (O3FA) supplements. The review focuses on the mechanisms of improvements with O3FAs on various aspects of DR-NCDs and reviews of current clinical data.

Cardiovascular disease - fatty fish - fish oils - noncommunicable diseases - omega-3-fatty acids

Full Text

References

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