海鮮對健康功效 利多於弊 | 環境資訊中心

海鮮對健康功效 利多於弊

2005年12月12日
ENS美國華府報導;丁秋仁編譯;蔡麗伶審校

研究鼓勵民眾,多食用海鮮料理可降低接近90%的心血管疾病突發機率,即美國民眾的頭號殺手。據本周於美國華盛頓舉行的海鮮與健康研討會之相關研究指出,海鮮當中富含omega-3脂肪酸,每日只要攝取少量海鮮,即可減少20%的心血管疾病死亡風險。

Seafood Health Benefits Outweigh Toxic Risks, Scientists Say
WASHINGTON, DC, December 7, 2005 (ENS)
Eating seafood reduces risk for sudden death due to heart disease – the primary killer of Americans – by up to 90 percent say scientists and health care professionals, citing new research on the relationship between seafood consumption and human health. Eating a small amount of seafood high in omega-3 fatty acid daily can cut the risk of death due to heart disease by 20percent, according to studies related at the Seafood and Health conference in Washington this week.