Question: Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?
A) Fish contain fatty acids that decrease blood clotting.
B) Fish is low in cholesterol.
C) The protein in fish lowers the blood cholesterol.
D) The carbohydrate in fish lowers blood cholesterol.
The most likely mechanism for the reduction of heart disease risk when fish is consumed "fish contain fatty acids that decrease blood clotting."
Step-by-step explanation:
The fatty acids present in the fish are Omega-3 fatty acids are originated in foods, such as fish and flax seed, and in nutritional additions, such as fish oil. The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flax seed, soybean, and canola oils. You're right; the fat in these fish is rich in omega-3 fatty acids, which offer a variety of healthy benefits: they help to lower cholesterol, triglycerides, and blood pressure, and also prevent blood clots, reduce inflammation, and balance the immune system. The omega 3s reduce triglycerides, a type of fat in your blood. They reduce the risk of developing an irregular heart beat (arrhythmias). They slow the build up of plaque in your arteries. They help to slightly lower your blood pressure.