It is thought that eating a portion of oily fish such as salmon or mackerel three times a week could help to protect the muscles from deterioration in old age by doubling the benefits of exercise. Pilot data from a study of elderly women conducted by the University of Aberdeen showed that after 12 weeks of resistance exercise training those taking fish oil improved muscle strength by 20 per cent compared to an 11 per cent increase in the placebo group.
Commenting on the research, Leendert den Hollander, Chief Executive of Youngs Seafood, said: Youngs welcomes the research by the University of Aberdeen into the health benefits of fish oil and looks forward to the results from the next phase. We believe increasing the amount of fish that people eat is a great way to improve the overall health of the nation. Youngs is committed to supporting the governments current twice a week guidance and is constantly looking to create new and easy ways for families to increase the amount of fish they eat. Sound science provides the firm base on which we can build healthier lifestyles through better choices in our diet.
Youngs Seafood Limited is a leading supplier of chilled and frozen, branded and own-label fish and seafood to customers and consumers. The company supplies a wide range of n3 rich oily fish products including fresh and chilled mackerel, herring and Atlantic salmon sold in retailers.
Dr Stuart Gray, from the University of Aberdeens Musculoskeletal Research Programme, is leading the research. He announced the launch of the study at the British Science Festival. The new study by the University of Aberdeen will expand on these findings. The research will examine the positive impact of the omega 3 fatty acids found in fish oil on muscles in the body, with the aim of potentially developing new treatments for sarcopenia in the future.
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