Seafood Benefits Research

The Science Behind Seafood's Health Benefits

As a healthcare professional, you want and need access to the latest studies and data that show how seafood can benefit your patients' health. Use the tool below to find this information, customized to the details you are looking for.

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Heart Disease

Fifteen-Year Trends in Awareness of Heart Disease in Women

Authors: L, Mosca, et al. / Journal: Circulation, February 2013

Summary

The survey is a 15-year follow up to the American Women's Awardness of Cardiovascular Disease Risk study. The survey compared women's view in 1997 and today and found that although women are more aware of heart disease as the leading cause of death, black and Hispanic women awareness remain low. The survey also found women 25-34 years hold had the lowest rate of awareness. The researchers urge for more lifestyle and prevent messages to spread awareness.

Inverse relationship between long-chain n-3 fatty acids and risk of sudden cardiac death in patients starting hemodialysis

Authors: A. N Friedman, et al. / Journal: Kidney International, February 2013

Summary

Experimental and clinical evidence suggests that long-chain n-3 fatty acids may protect against sudden cardiac death, the leading cause of mortality in hemodialysis patients. The study found significant inverse relationship was maintained even during the highest-risk first few months on hemodialysis. Thus, long-chain n-3 fatty acids are strongly and independently associated with a lower risk of sudden cardiac death in hemodialysis patients throughout the first year of hemodialysis.

Mercury Exposure and Risk of Cardiovascular Disease in Two U.S. Cohorts

Authors: Dariush Mozaffarian, et al. / Journal: The New England Journal of Medicine, March 2011

Summary

Levels of mercury in the toenails of over 3,400 American men and women with heart disease were compared to levels of mercury in the toenails of Americans without heart disease. Higher mercury was linked with trends toward lower heart disease risk, likely because mercury levels can be a marker for fish consumption.