Wednesday, November 16, 1988 THE REVIEW 9781-2nd St., Sidney B.C.

If the risk of coronary lesions in
humans can be reduced by increas-

ing dietary omega-3 fatty acids, ~

why is it that fish which have
naturally high levels of the fatty
_acids themselves have coronary
lesions?

_.. “By the time salmonids mature,
they have high levels of very

severe coronary lesions,’’says Tony |

Farrell, a professor in the depart-
ment of biology at Simon Fraser
University. —

Farrell and his colleague,
Richard Saunders of the federal
Department of Fisheries and
Oceans in New Brunswick, are
investigating coronary lesions in
three salmonids: Atlantic salmon,

- Pacific salmon, and B.C. steelhead -
~ trout.

“Lesions are abnormal out-
growths of vascular smooth mus-
cle into the lining of an
artery,”’says Farrell, “‘In saimo-
nids, lesions may be responses to
vascular injury brought about by
the stresses of natural activities,
such as. migrating, predatory
behavior, or avoiding predators.

“These activities all cause high
excursions in blood pressure
which can. deform the coronary
artery and cause injury.”
~_ Jn mammals, damage to vessel
walls leads to the release of growth

factors from damaged.cells or .

adhering blood cells, as in blood
clotting. This stimulates the
. growth of vascular smooth muscle
‘and can lead to the deposition of -
lipids from the blood.
It is these lipid depositions
-which reduce the flow of blood or
block ‘the artery, leading to heart
‘attacks. Omega-3 ‘fatty acids are.
* Believed to lower: blood. triglycer. |
ide levels. by. slowing clotting

--. “times and inhibiting. the growth
- =: factors: which stimulate vascular -

_- smooth muscle division.
“Since fish lesions do not con-

tain the lipid deposits found in.

~~. mammalian lesions, it is possible

-that the high omcga- -3 fatty acid... |
“levels in-fish prevent the formation - oN
OOF: lipid. Genesis in vid lesions,” =
o Says: Farrell. : :
“It is also possible that iésion
ce formation in'fish has a completely {
“ different cause; and: that omega-3
we! fatty acids are inconsequential. Wee:

ove. Lesions “in Atlantic: ‘salmon. :

a? ee gh 4 have a’ fairly. strict ‘relationship att
~-> with growth. The’ bigger the fish; [Uh{
7 “the more. lesions they’ haves. and ff ‘

Funeral Chapels |
- 656-2932 or 388-5155. f

Offer a complete choice of 7
Professional Services.

_ = TRADITIONAL
~ = MEMORIAL
— DIRECT CREMATION
— FULL
__ PRE-ARRANGEMENT
SERVICES |

Services from your church or .
in either of our chapels at

1803 QUADRA STREET |
“VICTORIA
KEN THEAKER:

<-.»Funeral Director, 0 -

“Ityou'ro os | |

i IN.
“TOWN

“and don’ t know
which way to turn,
eal theo

You'll be e glad you did, 7 .

‘nostosses ati

- Cloudia Parfit 656-7608
oe & Contra! Saanich):
Bov Blgant 652-5452

Vicky dackson 652- Sony

Wolaine Wagon Anawaring ©
“Boning 4 478: fies ;

faster-growing fish accumulate
lesions faster.”

There is a major difference
between Atlantic and Pacific sal-

' mon — Pacific salmon generally

spawn only once before they die,
and lesion severity peaks just ©
before death.

Atlantic salmon. and steelhead
trout are repeat spawners and
records show some individuals
have migrated and spawned as
many as six times.

_ “This could indicate that lesions
in the Atlantic salmon and the

rally,” says Farrell. “‘Such a finding
would have tremendous medical
significance.”

Recent discoveries teve shown

that lesions can continue to accu-

mulate in cultured Atlantic salmon
after spawning.

‘‘We are beginning to suspect
that repeat spawners may have a

“low lesion incidence at first

spawning, "says Farrell. “We are
now extending our work to sam-

_ ples of wild steclhead trout to

check out this possibility.”
How do coronary lesions in

humans?

“We simply don’t know,’’says
Farrell, “but we are investigating a
lot of possibilities.”

Farrell points out that while fish
consumption can increase omega-
3 fatty acids, thereby reducing
cardiovascular risk profiles in
humans, not all fish are equally
rich in this beneficial factor... ~

“vr ike terrestrial life, freshwater
life predominantly use omega-6
fatty acids as biological building
blocks and fuel. Marine life use

~ source of omega-3 fatty acids than

freshwater fish.”

But not all marine fish have the
same amounts of omega-3 fatty
acids.

“More active fish such as tuna,
salmon or anchovies, store liquids
in their red muscle for fuel,”’says
Farrell. :

“Less active marine fish, such
as the ling cod or flounder, store
lesser amounts of omega-3 fatty
acids.

“There are exceptions however.

Page B20

by aquaculture and food pellets
used in these operations are
usually enriched with marine lip-
ids.

“This means cultured fre- .

shwater trout can have omega-3
levels similar to marine fish, and
much higher than ‘wild’ fre-
shwater. trout.”

Farrell’s research has been
funded by grants from the B.C.
Health Care Foundation, the
Atlantic Salmon Federation,
Simon Fraser’s programs of excel-

f | McCAIN FROZEN

~ {Blaney i North Saanich) a
Thorasa Thom 656-7746 A

eo

omega-3 fatty acids, and this
means. marine fish are a better

‘The freshwater trout you might eat

steclhead may. regress natu- in a restaurant is usually produced

salmonids relate to those in. tology centre,

M5 5 ene ST., VICTORIA

MON.-SAT. 8 A.M.-10 P.M.
- SUNDAY 9 A.M.-7 P.M.

eos thee onan enme anne emme nme anne ene ene oY cme eee

"7816 E. SAANICH ROAD

_MON.-SAT. 8 A.M,-9 P.M.
“SUNDAY 9 A.M.-7 P.M.

_ 9819 Sth ST. SIDNEY

. SAT.-WED.-9 A.M.-7 P.M.
THURS.-FRI. 9 A.M.-9 P.M.

_We reserve the right to K POULTRY A ae stocks last

PRICES Bacal TUES., NOV. 15-SAT., NOV. 19

"U.S. FRESH

STALK
CELERY

FRESH WHOLE

\

| FRYING
| CHICKEN,
| a
|

RES OF THE WEE “|

PORK —
SPARERIBS

CUT FROM CAN, oR, “qn BEEF

}| BLADE GHUCK |
| ROAST

FRESH

SHOULDER

| cuT FROM GR. ' ‘A” BEE CUT ovis GR. tar BEEF, ;

| | BONELESS GROSS my BONELESS SS a

- : _- -+
ie HiciNTOSH
APPLES ©

7 VEL
7 PATTIES £5
FRESH BONELESS”

aRK NEAL
CUBES CUTLETS : Kg 2,

“FRESH (VEAL, REEY ak “at ie

Peavescevnces

MEAT LOAF 7 |

y MIX Bae ’

FRESH BONELESS: FRESH SHOULDER > 1 ‘FRESH VEAL -

| PORK BUTT | PORK BUTT | ; LOIN a
“ROAST | STEAK | CHOPS

4:39 as A

‘T}PORK
7 Tec. FRESH - ese | PATTIES
| BRUSSEL aay

|) FRESH, EXTRA: LEAN

ian GROUND ©
ii x ‘BEEF on

“SAVARIN, "FROZEN a

MEAT 24 RAluKED
VG Want “pkg. if \ Popkg. A | ee Rw 100 ........

1 eae

HICKORY SMOKED

|FURKEY’... ay a
HUNGARIAN _ |
Wie | SALAMI... 1.19)
PIES sv. law W | PU | PASTRAMI ,...98'||Re
Tk GROCERIES A REA

; ISONABLE E RIGES PLUS FREE. BAGS AND’ SERVICE "i
KELLOGG'S BECEL. REG. ey

4 FARM FRES GENERAL FOODS °  “KELLOGG'S”

DINNER ta

cane ast Cae) were Geen ene LRRD Nee STAN eivuen eo eaten cone

Cave meennrasvaseures

APPLE ©

) ~ ‘CHASE 'N SANBORN -
FROSTED | SOFT | LARGE | INTERNATIONAL | GROUND | FRUIT |
“FLAKES | MARGARINE iw EGES | COREE | COFFEE E | LOOPS

. Re 7s a ie Dis |

80K fFuiei univ én VAT an ab at bead ea ; - HERSH HEY : Teel SAVE erent vewin Reid ee OO

SAVE 30 ox ilu cs Ws La x 18” save ie 50s

IL | ae RAPT. siriKl: MELITTA #2. 4, 6, BASKET ¢ ae meat cad 'FROOT Loors

the von PORTION ies wee a Ag Oi FILTERS i... 98 Stee
“OUAKER'S | KRAFT SINGLES 160 | DR. BAL LaRo | | KiTty TREAT |

“tone SPAGHETT
(wut MACRO

Fat |

7 POWDERED
DETERGENT

PREMIUM,
0G. FOOD

CORN BRAN

"CHEESE —
or URE CEREAL |

| Fh sir | [
 SEICES [ oo

Ginloe” a aa

oo VM, i eel =
st | 18 i ‘ii 2 wes 199 i = = 1,48 artes
HATES! gs Wi Ain Fou od 38 ee 28 tee RPL
CANNED ‘eer ag i Ee | an Aeit its wz. 108 ¢ i REFILL se “418

tin cei “ARCTIC POWER |

POWDERED
| DETERGENT

CORINA, WHOLE

TOMATOES

Wo
OR
ib

HUGGIE’ i Abt Sick - “PRONTO |

| PAPER Bt
TOWEL Ed ot
1 FLONELLE og

00 at a=

ROYAL

BATHROOM

i
1
TISSUE

| AD watch
onuwrer:, ey | DM

A bole : ds - fl
1 NEAPPLE | Il iB ae OV
vs ihe.

B
DIAPERS |

|
.
|
|
|
a
mal

1 UGE Aa

lence, and the Simon Fraser geron-

| VEAL GHOPS |

&

i