CORAL GABLES, Fla.—Frequent consumption of white fish, such as hake, improves blood pressure, lowers cholesterol and reduces weight, according to a study conducted by researchers at the Nutrition & Obesity Unit of Hospital Ramón y Cajal in Madrid.
Thirteen Spanish public hospitals participated in the study to examine whether white fish is an adequate source of dietary omega-3 fatty acids. The study, sponsored by Pescanova, S.A. and the Namibian Ministry of Fishing and Marine Resources, consisted of feeding frozen Namibian hake to Spanish patients with high cardiovascular risks who were suffering from metabolic syndrome.
For the study, 257 patients with metabolic syndrome were subject to a diet lasting 16 weeks, split into two stages: eight weeks of exclusion from any seafood, followed by eight weeks of daily consumption of 100g of Namibian frozen hake or vice-versa. Patients’ weight, size, waist perimeter, body mass index and blood pressure were measured during the extent of the study and blood analysis was carried out during each stage to ascertain the lipid profile, glycemic and plasma omega-3 DHA levels.
Results showed frequent consumption of hake improves arterial diastolic (blood) pressure, reduces weight and decreases LDL-Cholesterol levels. The researchers concluded that hake is a natural, adequate and sufficient source of omega-3 fatty acids.