FoodFacts.com understands that there aren’t a lot of studies that have focused on the benefits of Omega 3s for women’s health. Little research has been done that has shown that women can reap the same benefits as men.

However, a groundbreaking new study has shown that a diet rich in oily fish can cut the risk of heart attack and stroke in women of childbearing age by 90%. That’s a pretty amazing number. And all you have to do to enjoy this statistic is increase your consumption of omega-3 fatty acids. Those are the ones found in oily fish like salmon, mackerel and sardines.

Fish oil has long been recognized as important for heart health, however it is now believed because of gender differences, fish oil may be even more beneficial for women of child-bearig age helping with blood pressure and heart and blood vessel function.

The study out of the Statens Serum Institute in Compenhagen researched 49,000 women between the ages of 15 and 49 all in the stages of early pregnancy. They were questioned about the amount and type of food they ate, how often they included fish in their diet, as well as their lifestyle and family history. The most common fish women ate according to the study were cod, salmon, herring and mackerel.

These women were monitored for an eight year period. Over the course of that time 577 cardiovascular events (things like heart attacks and strokes) were noted. Five of these events resulted in death.

The research revealed that the women in the study who rarely or never ate fish had 90% more cardiovascular problems then the women who ate oily fish every week.

This is one of the largest studies of its kind undertaken that has focused exclusively on women of child-bearing age. It was noted that the cardiovascular benefits of a diet that regularly includes oily fish were evident in this study at fairly modest dietary levels. There are questions regarding how increasing those levels may increase the benefits even further.

We want to make sure the women in our community stay educated and healthy. Here is a list of some other oily fish that will help you reap the benefits of a diet that’s rich in Omega 3s:

Salmon, Trout, Mackerel, Herring, Sardines, Pilchards, Kipper, Eel, Whitebait, Tuna (fresh, not canned), Anchovies, Swordfish, Bloater, Cacha, Carp, Hilsa, Jack fish, Katla, Orange Roughy, Pangras, Sprats

FoodFacts.com will continue to keep our eye out for news like this that can help our community pursue health through the latest research.

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Foodfacts.com commonly receives questions regarding the nutritional status of margarine. As most may know, margarine was seen as the healthy alternative to butter for a few decades due to its lack of saturated fat. However, science eventually caught up and realized margarine maybe the problem rather than the solution. The state of Wisconsin took this news and ran with it, eliminating this butter-like product from restaurants since the 1960s. But now, lawmakers are trying to lift this ban and bring margarine back to the public.

Margarine is primarily composed of partially hydrogenated oils, which was seen as a healthier alternative for a very long time. However, more and more studies began to show that these partially hydrogenated fats are actually trans fatty acids; ones that play a major role in causing cardiovascular disease, arterial plaque buildup, and more likely to cause heart attacks.

Sen. Gordon Roseleip introduced the ban to Wisconsin in the mid 1960s. An advocate for the dairy industry, Roseleip proposed that margarine does not only have an unfavorable taste in comparison to butter, but it also more likely to cause unhealthy results. Which, is true. Whether or not Roseleip did it just to support the dairy council, no one can be too sure, but it was a bold move regardless. The ban has been in place for almost 45 years, and now lawmakers are planning to repeal the anti-margarine bill.

Rep. Dale Kooyenga calls the bill “silly, antiquated and anti-free market.” He’s hoping to have the ban lifted to not only reduce state regulations, but to also save taxpayer money.

What do you think? Is the margarine ban a good thing? Or should people have free choice to use this buttery alternative?

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Foodfacts.com mission is to educate consumers on making more educated and well-thought food choices. We’ve gotten many questions in the past regarding the controversy with trans-fat. We’re going to explain the background on trans-fats with tips on how to avoid them too!

First, you have to be able to recognize trans-fat ingredients on a food label, because even though a product may lists 0g trans-fat, this may not be the case. Foods with less than 0.5g of trans fats per serving are considered by the government to be trans-fat free. However, if you eat peanut butter for instance, which normally contains a small amount of trans fat to reduce separation; chances are many won’t be eating just 1 serving. Therefore, you’ll be consuming more than just 0.5g, and this is not healthy.

Partially Hydrogenated vs. Fully Hydrogenated

Fast food burgers, popcorn, pretzels, some sodas, breakfast cereals, and thousands of other products contain one common ingredient, partially hydrogenated oil. At first sight some may think, “well it’s only partially hydrogenated, so it can’t be that bad.” However partially hydrogenated oils are far worse than fully hydrogenated oils, because they are the culprits which contain trans-fatty acids.

When hydrogen is added to an oil (whether it be vegetable, canola, soy, etc.) the process is referred to as hydrogenation. This process changes the physical properties of the fat, often turning the product into a more semi-solid composition, such as margarine. This increases the melting point in frying foods, extends shelf-life, and produces a more appealing texture in baked goods.

Fully hydrogenated oils have little to no remaining trans fat after the hydrogenation process. The consistency of this fat is more solid, even at room temperature. It’s physical properties make it too difficult for some to use during baking and frying methods, so it may be hard to find unlike partially hydrogenated fats. Also, this fully hydrogenated oil contains more saturated fat, often stearic acid which is normally converted in the body to oleic acid, a monounsaturated fat. This makes fully hydrogenated oils less harmful than that of partially hydrogenated.

And just to be extra clear, if a label reads “hydrogenated oil,” this doesn’t it’s necessarily free of trans-fat. These fats are used interchangeable, so make good decisions and be careful to scan ingredient lists for these fats!

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