Tuna : Effect of Tuna on Health

Health Benefits of Tuna

1. Omega 3 fatty acids (mainly EPA and DHA) are the essential fatty acids that the body can not synthesize and thus has to be supplied via external sources.
   
   
   
   They have a protective effect mainly to the cardiovascular system in terms of preventing erratic heart rhythms, improving the HDL to LDL ratio, preventing high blood pressure, preventing atherosclerosis, preventing the blood to clot in the arteries, reducing inflammation, lowering triglycerides and reducing the risk of stroke. Tuna promises cardiovascular benefits by increasing heart rate variability that is a measure of cardiac function. By greater variability between heart beats the risk of heart arrhythmia and sudden death is lowered. Broiled or baked tuna fish may lower atrial fibrillation that is the most common type of heart arrhythmia.
2. Folic acid along with vitamin B6 and vitamin B12 helps to keep the levels of homocysteine low. High homocysteine levels is directly associated with atherosclerosis and osteoporosis.
3. Magnesium from tuna helps to relax the arteries and veins which in turn lessens resistance and improves blood flow thus delivering more nutrients and oxygen to the body.
   
   
   
   
4. Fish consumption is also related to other benefits like having a protective effect against deep vein thrombosis, pulmonary embolism, protect against cancer, Alzheimer’s disease, age-related cognitive decline, childhood asthma, protection for postmenopausal women with diabetes, prevent obesity and insulin resistance, reduces inflammation, protects against sunburn, reduce the risk of leukemia, multiple myeloma, colon and kidney cancer. The omega 3 fats also improve moods, reduce depression and reduce the risk of macular degeneration and fend off dry eye syndrome.
5. People with purine related problems like gout, uric acid problems or kidney problems should consume tuna with caution as it has these naturally occurring purines that should be avoided in such conditions. The U.S. Food and Drug Administrations have issued a recommended that pregnant women, nursing mothers and young children should not exceed canned albacore tuna more than six ounces per week. This is due to the raising concern of metal contamination like mercury or lead in the fish.