Frozen hake study link to reduction in cardiovascular disease –

Frozen hake study link to reduction in cardiovascular disease Published:  23 May, 2011

A team of scientists from the Biomedical Net Research Center-Physiopathology of Obesity and Nutrition (Ciberobn), in collaboration with the multinational company Pescanova and the Marine Research Institute for Nutrition & Wellness (Inesma) in Spain has found out that consumption of frozen hake reduces the risk of cardiovascular disease.

According to Clotilde Vázquez, one of the researchers, hake, which contains omega 3 fatty acids, can improve: blood pressure, lipid profile and weight.

All these factors can increase the “cardiovascular risk,” she said. The researchers studied 221 patients “with the disease signals” and observed how they responded to the experiment for several weeks.

The patients received a varied diet: on some days they ate hake while on other days they had other foods and no fish at all.

Vazquez said that during the investigation increases and decreases in waist circumference were “revealed.”

She said that this finding posed a “special interest” because the food did not act as a drug but produced “a long-term beneficial effect.”

According to Pescanova Managing Director, Angel Matamoros, the field study began in 2009, although it dates back to 2002, and has medical features but with food.