Candidate foods in the Asia-Pacific region for cardiovascular protection: fish, fruit and vegetables

Abstract

Cardiovascular disease is a major cause of morbidity and mortality. Epidemiological studies indicate fish eaters are less likely to die prematurely compared with non-fish eaters. The protective properties in fish are likely to be related to its concentration of omega 3 fatty acids, calcium, selenium, vitamin D, taurine and coenzyme Q10. A high consumption of fruits and vegetables has been shown to protect against stroke and coronary heart disease. The presence of vitamins and minerals, as well as the complex array of non-nutrient compounds, found in fruits and vegetables would play an important role in this protection.