Friday, May 2, 2008
..... 讲的人是傻的, 信的人是憨的! .....
..... 心肠好的人上天保佑, 贵点也无所谓啦! .....
..... 简单的说：“不管是鸟人废人, 会吃澳米加猪俐的就是聪明人。” .....
我是指 omega-3 啦! 来! 读一下, 用英语的, o-me-ga-th-ree。是不是? 是不是澳米加猪俐?? 咭咭咭!!
好啦! 澳米加猪俐 (Ω-3) 从那里来? 最便宜的来源, 是鱼油。(不是鱼肝油, 有分别的,请注意。) 深海鱼油Ω-3的含量非常高, 也较经济。若加上维他命E, 更好! 心肠好不忍杀生吃鱼油的, 可吃亚麻籽油, flaxeed oil, 但Ω-3含量比较少, 也比较贵。但心肠好的人上天保佑, 贵点也无所谓啦!
Ω-3 fatty acids have been shown to significantly reduce the risk for sudden death caused by cardiac arrhythmias and all-cause mortality in patients with known coronary heart disease. Fatty fish, such as salmon and tuna, and fish oil are rich sources of the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Flaxseed, canola oil, and walnuts also are good dietary sources of Ω-3 fatty acids. In addition to being antiarrhythmic, the omega-3 fatty acids are antithrombotic and anti-inflammatory.... Ω-3 fatty acids also are used to treat hyperlipidemia, hypertension, and rheumatoid arthritis. There are no significant drug interactions with Ω-3 fatty acids. The American Heart Association recommends consumption of two servings of fish per week for persons with no history of coronary heart disease and at least one serving of fish daily for those with known coronary heart disease. Approximately 1 g per day of EPA plus DHA is recommended for cardioprotection. Higher dosages of Ω-3 fatty acids are required to reduce elevated triglyceride levels (2 to 4 g per day) and to reduce morning stiffness and the number of tender joints in patients with rheumatoid arthritis (at least 3 g per day). Modest decreases in blood pressure occur with significantly higher dosages of Ω-3 fatty acids.
死鬼佬就是死鬼佬！讲话罗哩罗索, 拐来拐去, 唠唠叨叨一大堆。其实基本上很简单，他说呀！你吃了澳米加猪俐, 你就大有机会健康长命点。
1) 比较不可能突然心脏病发作, 突然跟世界说拜拜；
2) 血管里流的一定是血, 不是油；
4) 关节炎即使有, 也不会那么痛。
Uses and Efficacy
1) Cardiac Mortality, Sudden Death, and All-cause Mortality
The Diet and Reinfarction Trial (DART) was one of the first studies to investigate a relationship between dietary intake of Ω-3 fatty acids and secondary prevention of myocardial infarction. In this study, 1015 men were advised to eat at least two servings of fatty fish per week, and 1018 men were not so advised. At the two-year follow-up, the men who had been advised to consume fish had a 29% reduction in all-cause mortality but no reduction in the incidence of myocardial infarction.
Sudden death caused by sustained ventricular arrhythmias accounts for 50 to 60 percent of all deaths in persons with coronary heart disease (CHD). To date, the largest, prospective, randomized controlled trial on the effects of Ω-3 fatty acids is the GISSI-Prevenzione Trial. This study included 11324 patients with known CHD who were randomized to receive either 300 mg of vitamin E, 850 mg of omega-3 fatty acids, both, or neither. After three and one-half years, the group given omega-3 fatty acids alone had a 45% reduction in sudden death and a 20% reduction in all-cause mortality.
A meta-analysis of 11 randomized controlled trials conducted between 1966 and 1999 and including 7951 patients with heart disease found that dietary and non-dietary fatty acids reduced overall mortality, mortality caused by myocardial infarction, and sudden death. The number needed to treat in patients at low risk to prevent one premature death was 250 for one and one-half years, and 24 patients at high risk to prevent one death.
The U.S. Physicians' Health Study surveyed roughly 20000 male physicians and found no apparent association between fish consumption or supplementation with omega-3 fatty acids and risk for myocardial infarction, non-sudden cardiac death, or total cardiovascular mortality. However, men who consumed fish at least once per week had a 50% reduction in the risk for sudden death and a significant reduction in all-cause mortality.
A re-analysis of the U.S. Physicians' Health Study found a significant inverse relationship between blood levels of omega-3 fatty acids and the risk of sudden death in men with no history of CHD. In another study, consumption of 5.5 g of omega-3 fatty acids per month (equivalent to one weekly serving of a fatty fish) was associated with a 50% reduction in the risk of primary cardiac arrest. However, these findings were not supported by the EURAMIC (EURopean multicenter case-control study on Antioxidants, Myocardial Infarction and breast Cancer) study, which concluded that fish consumption offered no protection against the risk of a first myocardial infarction.
One study showed increased regression and decreased progression of coronary lesions in patients taking 1.5 g of fish oil per day for two years, as assessed by angiography. Evidence for the protective effects of fish and ALA in women comes from the U.S. Nurses' Health Study, which analyzed the diets of 84688 female nurses and found that higher consumption levels of fish and ALA were associated with a decreased risk of CHD and CHD-related deaths.
Omega-3 fatty acids lower plasma triglyceride levels, particularly in persons with hypertriglyceridemia, by inhibiting the synthesis of very-low-density lipoprotein (VLDL) cholesterol and triglycerides in the liver. A review of human studies concluded that approximately 4 g per day of omega-3 fatty acids reduced serum triglyceride concentrations by 25 to 30 percent, increased serum low-density lipoprotein (LDL) cholesterol levels by 5 to 10 percent, and increased high-density lipoprotein (HDL) cholesterol levels by 1 to 3 percent. Total cholesterol was not significantly affected.
A randomized controlled trial compared two groups of patients with persistent hypertriglyceridemia. One group received simvastatin in a dosage of 10 to 40 mg per day plus 4 g per day of Omacor (which contains 90% omega-3 fatty acid; 840 mg EPA plus DHA per capsule), while those in the second group received the same dosage of simvastatin and a placebo. Patients who received simvastatin plus Omacor had 20 to 30% decreases in serum triglyceride concentrations and 30 to 40% decreases in VLDL cholesterol levels compared with those receiving simvastatin and placebo. No increases in LDL cholesterol levels were observed. Overall, results have shown variable effects of omega-3 fatty acids on total cholesterol, LDL, and HDL cholesterol levels.
Omega-3 fatty acids appear to have a dose-response hypotensive effect in patients with hypertension and have little to no effect in normotensive patients. A meta-analysis of 31 trials and a total of 1356 patients found that 5.6 g per day of fish oil reduced blood pressure by 3.4/2.0 mm Hg. Similarly, another study found modest blood pressure reductions of 5.5/3.5 mm Hg in trials in which patients received at least 3 g per day of fish oil. A meta-analysis of 36 trials found that a median dosage of 3.7 g per day of fish oil reduced systolic blood pressure by only 2.1/1.6 mm Hg.
4) Rheumatoid Arthritis
Several small studies have found that fish oil at dosages of at least 3 g per day (one study used 18 g per day) significantly reduced morning stiffness and the number of tender, swollen joints in patients with rheumatoid arthritis. These beneficial effects were more common in patients receiving higher dosages of fish oil and were not apparent until fish oil had been consumed for at least 12 weeks.
It has been reported that reducing dietary intake of omega-6 fatty acids while increasing consumption of omega-3 fatty acids reduces the inflammatory mediators of rheumatoid arthritis and, consequently, allows some patients to reduce or discontinue use of nonsteroidal anti-inflammatory drugs. One study showed no improvements in symptoms of rheumatoid arthritis after three months of supplementation with ALA in the form of flaxseed oil.