Fish reduces risk of heart disease -Nutritionist

Man eating fish
| credits: travelpod.com

A nutritionist at the Wuse General Hospital, Abuja, Mrs. Jummai Abdul, has recommended regular consumption of fish for healthy living.

Abdul told the News Agency of Nigeria in Abuja on Thursday that fish helps to reduce the risk of heart diseases and improve the chances of surviving heart attack.

According to her, fish oil helps to reduce blood clotting and restore normal heart rhythm after a heart attack.

She also said fish helps to lower the level of fat called tryglyceride in the blood and other problems associated with heart diseases.

“Shellfish, such as crabs and lobster, also contains selenium which has cancer fighting properties. Fish can help to ease depression as it has omega-3 fatty acids which are believed to raise the level of brain chemical called serotonin,” she said.

Abdul added that a salmon packed diet could help to smoothen out age lines. She explained that children given lots of fish from the age of three were less likely to have criminal records by the time they reached 23.

Besides, she said that fish oils could be useful in relieving the symptoms of rheumatoid arthritis and urged those suffering from depression to eat fish. Abdul, therefore, recommended the consumption of fish to Nigerians for healthy living.

The nutritionist also enjoined Nigerians to increase their intake of carrot as it contains ingredient that guard against cancer. She added that carrot contains anti-carcinogens and beta-carotene substances that aid removal of worms in children.

According to her, anti-carcinogens help to fight against diseases and that consumption of beta-carotene reduces risks of cancer, especially lung cancer. Beta-carotene is a strongly-coloured pigment that can be derived from plants and fruits and is fat-soluble.

“Beta-carotene fights off cancers of the stomach, cervix, uterus and the oral cavity, and could help in the prevention of heart diseases, due to its antioxidant abilities.

“There is a need to get the normal level of antioxidants in our bloodstream to reduce the risk of cancer. Consumption of carrots increases the level of key antioxidants in the bloodstream, such as fibre -rich carrots, which reduces one’s risk of colon cancer, by as much as 24 per cent. Women who eat raw carrots are five to eight times less likely to develop breast cancer; eating carrots regularly can also help people reduce the risk of having stroke by 68 per cent.

“People who eat carrot regularly are at less risk of having stroke than those who only consume it once in a month. Regular consumption of carrots reduces cholesterol level because it contains fibre, known as soluble fibre calcium pectate,” she said.

She also said that soluble fibre could help in eliminating bile acids, and advised people with eye problems to always eat carrot, a good source of vitamin A.

“Deficiency of vitamin ‘A’ poses difficulty for people to see in dim light; it is good to always eat carrots to improve eyesight. Carrot helps to strengthen the eyes and keep mucus membranes of all cavities of the body in healthy condition,” she said.

She said benefits that could be derived from carrots include prevention of gastric ulcer and other digestive disorders.

“Ingestion of carrot can help in the treatment of diseases such as appendicitis, peptic ulcer, dyspepsia, stress, fatigue and also energises the body. Eating carrots will boost development of healthy skin, hair, bones, eyesight as well as cleanse the body. Raw or grated form of carrot can be used for wounds, cuts and inflammation,” she said.

She, however, advised that carrots and other vegetables should be washed before consumption to avoid infections resulting from poor hygiene.