Omega 3's : An Ounce of Prevention and a Pound of Cure

Alaska Salmon is super-rich in Omega 3 oils. In addition to what scientists have known for years about Omega 3's heart-healthy benefits, current research is uncovering a host of new preventive and curative
Omega 3 attributes.

Science has discovered that the type of dietary fat (monosaturated, saturated, polyunsaturated) we consume alters the production of an important group of biological compounds known as eicosanoids. These
compounds affect blood pressure, blood clotting, inflammation, immune function and coronary spasms. Omega 3 oils produce a series of eicosanoids that have been shown to decrease the risk for heart disease,

inflammatory processes and certain cancers. Omega 3's provide additional heart-healthy benefits by:
-Improving the pattern of blood lipids
-Decreasing blood clotting factors
-Increasing beneficial relaxation in larger arteries and blood vessels
-Decreasing inflammatory processes in blood vessels

Many modern diets aren't high enough in omega 3 oils to realize optimum health benefits. However, simply including seafood in the diet two to four times a week, most people can improve their health. Alaska Salmon
is one of the cold water seafoods particularly high in these "good fats." Sockeye salmon has the highest amount of omega 3 of any fish: about 2.7 grams per 100 gram portion.

The Omega 3 oils found in certain types of seafood, especially Alaska Salmon, have also been linked to improvements in or prevention of certain kinds of cancer, ulcerative colitis, psoriasis, arthritis, asthma,
certain kinds of mental illness, depression and lupus erythematosus.

Heart Benefits
A early study of 1,800 Western Electric Workers that began in 1957 showed that regular meals of fish lowered the overall risk of heart disease by 38% and of heart attack by 60% compared to men who ate red
meat. "Fish Consumption and the 30-year Risk of Fatal Myocardial Infarction," by Martha L Daviglus, M.D., Ph. D., Jeremiah Stamler, M.D., Anthony J. Orencia, M.D., Ph.D., et al, printed in The New England Journal of
Medicine 3361046-1053 (April 10, 1997)

"One of the ways that the consumption of Omega-3 fatty acids reduce the risk of heart attack is by increasing the levels of these fatty acids in blood cell membranes which reduces the clumping of blood
platelets and also coronary spasm. ...modest amounts of n-3 fatty acids from seafood may reduce vulnerability to ventricular fibrillation and, thereby, reduce the risk of coronary heart disease mortality."
David S. Siscovick, M.D., Ph.D., from University of Washington in Seattle, American Medical Association News Release, Oct. 31, 1995

Researchers at Brigham and Women's Hospital in Boston studied 11 years worth of data on the dietary habits and health of 20,551 male physicians, aged 40-84 years, found that those who ate seafood
containing the n-3 fatty acid at least once a week had a 52% lower risk of sudden cardiac death compared to those who ate fish less than once a month., Headlines/News/Stories

Omega-3s inhibit the formation of blood clots. This is important because most heart attacks result when blood clots get stuck together in the blood vessels leading too ht heart. They may prevent heartbeat
abnormalities, thereby protecting against sudden cardiac arrest, a major cause of death from heart disease.They lower very high levels of triglycerides, a type of fat in the blood which, when elevated, increases the
risk of heart attacks. They may retard the growth of plaques that narrow arteries leading to the heart. "To achieve the wonderful benefit, all we have to do is have two seafood meals per week. I clearly tell people to
eat fish and shellfish regularly to lower the risk of heart disease. There is compelling evidence to say that seafood-eating will benefit you so much."
Penny Kris-Ethert, Ph.D., heart disease researcher, Pennsylvania State University

Reducing Hypertension and Blood Pressure
In a study by investigators at University of Western Australia in Perth found that either a less fat diet or more fish diet reduced blood pressure. A combination of the two produces even more reductions. (Hypertension, Oct. 1998). Individuals taking medication to control hypertension may be able to reduce or halt drug therapy by making
lifestyle and dietary changes, advises U.S. expert Thomas Pickering, M.D., Professor of Medicine at New York Presbyterian Hospital. He also says if you have normal blood pressure, three to four fish meals a week may protect you from hypertension.

Rheumatoid Arthritis
Eating broiled or baked fish can lower your risk of rheumatoid arthritis. "Consumption of broiled or baked fish, but not of other types of fish, was associated with a decreased risk of
rheumatoid arthritis." Diet and Rheumatoid Arthritis in Women A Possible Protective Effect of Fish Consumption" by Jean Shapiro,
Thomas D. Koepsell, Lynda F. Voigt, et al, Epidemiology, 1996; 7:256-263

"The oils in certain fish contain 'friendly' polyunsaturated fats called the omega-3 fatty acids. Add fish oils to the diet, and scientists can measure a very significant drop in one of the most inflammatory immune
substances - leukotriene B4," Joel Kremer, M.D., head of rheumatology at Albany Medical College, New York, in "Prevention," November

"In three months, the high omega-3 group started to feel less pain. By years end most had a stronger grip and nearly had were able to decrease levels of non-steroidal anti-inflammatory drugs. ("Arthritis and
Rheumatism," June, 1994)
"Prevention," Nov. 1996

"Children who eat fish more than once a week have a third the risk of AHR [airway hyper-responsiveness or asthma] of children who do not eat fish regularly. ...These data suggest that the consumption of oily fish
may protect against asthma in childhood."Consumption of oily fish and childhood asthma risk" by Linda Hodge, Cheryl M. Salome, Jennifer K. Peat,
Michelle M. Haby, et al, published in The Medical Journal of Australia 1996; 164 137-140.

"The anti-inflammatory effects of omega-3 fatty acid may have some usefulness in modulating chronic lung diseases. ...The putative ability of omega-3 fatty acids to improve blood rheology would be beneficial in a
number of chronic lung diseases. In such conditions, further clinical studies of omega-3 fatty acids are warranted."