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A diet rich in fish, fruits, and vegetables, with moderate consumption of alcohol, and low in dairy products has been associated with lower levels of inflammation and endothelial dysfunction.  It is however not clear as to how the consumption of these food roots affect endothelial dysfunction and/or low-grade inflammation over time.

A recent study published in the Journal of Nutrition found that fish consumption, but not fruit, vegetable, alcoholic beverage, or dairy product intake was associated with lowered endothelial dysfunction, the inner lining of the art series, and low-grade inflammation, and healthy adults.

The authors measured diet by the and computer assisted cross check diet history method among women with an average age of 36 years.

At 36 to 42 years of age, the authors measured various markers of inflammation in the blood and investigated the association between food groups and changes in the markers related to endothelial dysfunction and low-grade inflammation.  Higher amounts of these two types of markers is associated with a higher risk and incidence of developing cardiovascular disease.

After adjusting for sex, energy intake, the am I, physical activity, alcohol consumption, smoking behavior, and other full groups, fish consumption greater than 3 ounces per week, but none of the other food groups, was inversely associated with changes and endothelial dysfunction and low-grade inflammation.

EPA and DHA, to omega-3 fatty acids were inversely associated with changes and endothelial dysfunction and explained 83 and 40% of the patient between fish and changes in the two markers.

Source:

The Journal of Nutrition

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