Effect of Fish Consumption on Cardiovascular Risk Factors

1. Introduction

Consumption of fish provides a vital contribution to the survival and health of a significant portion of the world's population. Lipids in fish foods consist mainly of long-chain polyunsaturated fatty acids (PUFAs) such as eicosapentaenic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA C22:6n-3) which belongs to the physiologically important group of n-3 fatty acids. The increase of unsaturated fatty acids, along with the reduction of saturated fats, supports the lowering of blood cholesterol in humans and causes a positive impact on human nutrition. Polyunsaturated fatty acids (omega-3 fatty acids) plays a role in preventing heart disease and has anti-inflammatory and anti-thrombosis effects and these fatty acids cannot be synthesized and they must be obtained through diet. These nutritional benefits of fish consumption is mainly attributed to the effect of omega-3 polyunsaturated fatty acids , which are thought to have several potential cardio protective actions. This research is focused mainly identify highly consumed food fishes available in Batticaloa district( fresh, lagoon and sea water ) and their consumption pattern (cooking methods) of local community and by cardiovascular patients (CV) . Secondly Omega-3- Polyunsaturated fatty acid (PUFA) and tocopherol content (Vit E) in the fresh fish and dried or smoked fish of the highly consumed food fishes would be assessed and the relationship between fish consumption and its PUFA and Vit E content would be known. Also research will focus how lifestyle, socio-demographic factors' influences on the Cardiovascular diseases among community. 2. Justification Since the consumption of marine fish have high omega-3 fatty acid and showed the reduction of death by CVD, there is no record about the content of omega-3 fatty acid in fresh and brackish water fishes and effects on consumption of fresh and brackish water fishes by South Asian population. Nearly 50 % of population of Sri Lankan consume Inland fishes and it is not known the lipids content, omega-3- fatty acids and tocopherol in muscle of these fishes. This would be first study to understand the content of type of lipids , omega-3 fatty acids, tocopherol and the relationship with fish consumption and CVD. This research will identify the formula of cooking and consumption method of fish. 3. Over all Objectives i) Identification of highly consumed food fish varieties (fresh, marine and lagoon) in the district and consumption rate.

iii) Quantifying the Omega-3 -Polyunsaturated fatty acid and Tocopherol content of flesh of selected highly consumed fishes.

iv) Compare the lipid profile of the randomly selected CVD patients and apparently healthy subjects and to relate it to PUFAs content of fish v) Assess all the factors related with fish consumption and CVD and to finding a new method of consumption of fish. 4. Literature Review Consumption of fish provides an important nutrient for 135 billions of people worldwide and thus makes a very significant contribution to nutrients (FAO, 2010). Fish consists of polyunsaturated fatty acids in the form of arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid (Kinsella et al.1990). Marine species have high level of PUFAs and those species are less likely consuming by the poor and low income people. And Small pelagic forage fish species have rich PUFAS and they are cheaper and preferably consumed by them (Tacon and Metain, 2009). Increasing consumption of omega-3 fatty acid can benefit health by reducing Cardiovascular diseases (Udani and Ritz, 2013). Kinsella (2005) reported that the increase of unsaturated fatty acids along with the reduction of saturated fats , supports the lowering of blood cholesterol in humans. Din et al., ( 2004) stated that the fish consumption were mainly attributed to the effect of omega-3 polyunsaturated fatty acids which are thought to have several potential cardio protective actions. It was observed that Greenland Eskimos exhibited significantly lower rates of mortality from coronary heart disease (CHD) compared to Danes due to high intake of fish which are rich of omega -3 PUFAs (Menotti et al, 1999 Heidel et al ., 2007). However, Coronary heart disease is still the leading cause of death and disability in the world. Well known risk factors for heart diseases include age, sex, smoking, diet, physical inactivity, high blood pressure, diabetes and high cholesterol level and some more factors associated such as life style, social class, income and occupational factors comprising job stress, combustion products and environmental factors (Yasunori Suematsu et al,2013). The consumption of fish and fish products is recommended as a means of preventing cardiovascular diseases and greatly increased over recent decades in many European countries (Cahu et al .,2004). Modification in the fatty acids profiles by different culinary technologies in cooking fish for consumption alters the nutritive value of final product is major importance of human health. Therefore, the fatty acids profile in fish varied with fresh, processed and cooked form(Garcia-Arias et al., 1998).

In Sri Lanka, as per the 2011 health ranking report 11.69% of total population death reported due to Coronary heart disease and 7.41% hypertension.Some Nutritionally important fatty acids in seven type of fishes eaten in Sri Lanka has been studied (Liyanage et al., 1989). And the fish consumption behaviors is determined by many factors (Pethiyagoda and Olsen, 2012). . Some nutritionally important fatty acids in seven varieties of fish eaten in Sri Lanka has been studied (Liyanage, et al., 1989) and the fish consumption behaviour is determined by many factors ( Pethiyagoda and Olsen, 2012). The peroximate composition of three species of Scomberoides fish from the Sri Lankan waters was done by (Sutharsiniy and Sivashanthy, 2011b) and stated Scomberoid commonsonianus is good diatetic species. The total lipid and cholesterol content of the five commercial important fish species has been assessed by the ((Sutharsiniy and Sivashanthy, 2011a). Wimalasena and Jayasuriya ( 1996) studied the nutritional analysis of some freshwater fishes in Sri Lanka 5. Methodology 5.1. Study Design Annexure I