Eating more fatty fish increases good cholesterol levels, or large HDL particles, and therefore protects against cardiovascular disease, says a recent study.
The research, conducted by the University of Eastern Finland, revealed that people who increased their fish intake to 3-4 times a week had more large HDL particles and lipids in their blood than people who ate less fish. HDL is labeled as "good" cholesterol and is shown to help reduce the risk of cardiovascular problems, mainly by "sweeping" the extra cholesterol off of artery walls.
Past studies have proven that fish has health benefits, but this study delves into the less understood mechanisms of fats and nutrients found in fish. Participants increased their intake of fatty fish by eating salmon, rainbow trout, herring and vendace, without any added butter or cream used during preparation. Researchers observed the effect that fish consumption has on the size and lipid concentration of lipoproteins, which help transport lipids in the blood.
"People shouldn't fool themselves into thinking that if their standard lipid levels are OK, there's no need to think about the diet, as things are a lot more complicated than that. Soft vegetable fats and fish are something to prefer in any case," postdoctoral researcher Maria Lankinen said in a statement.
People who increased their fish intake the most - 3-4 times a week - showed positive change in lipid metabolism and larger HDL particles. The study, however, did not research if low-fat fish such as zander and perch would have the same beneficial effects. An earlier UEF study observed that low-fat fish may have other health benefits, such as lowering blood pressure.
The authors of this study, published in the journal PLOS ONE, stress that better diet is also a good approach to lots of "bad" LDL cholesterol.
