What Causes a Heart Attack?
Most heart attacks occur as a result of coronary artery disease (CAD). CAD is the buildup over time of a material called plaque on the inner walls of the coronary arteries. Eventually, a section of plaque can break open, causing a blood clot to form at the site. A heart attack occurs if the clot becomes large enough to cut off most or all of the blood flow through the artery.
The blocked blood flow prevents oxygen-rich blood from reaching the part of the heart muscle fed by the artery. The lack of oxygen damages the heart muscle. If the blockage isn’t treated quickly, the damaged heart muscle begins to die.
Heart attack also can occur due to problems with the very small, microscopic blood vessels of the heart. This condition is called micro vascular disease. It’s believed to be more common in women than in men.
Another less common cause of heart attack is a severe spasm (tightening) of a coronary artery that cuts off blood flow through the artery. These spasms can occur in coronary arteries that don’t have CAD. It’s not always clear what causes a coronary artery spasm, but sometimes it can be related to:
o Taking certain drugs, such as cocaine
o Emotional stress or pain
o Exposure to extreme cold
o Cigarette smoking
Have you ever heard that any Eskimo died of heart attack?
They are all non-vegetarians. They are dependent on Seal and rein Deer for their food. They also drink a locally manufactured bear called vodka.
No vegetation can grow at the place where they live. Still they do not suffer from heart attack ever.
They eat a lot of fish too that is very rich in omega 3 fatty acids which helps control the low density cholesterol.
Fish and Omega-3 Fatty Acids
Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of – or who have – cardiovascular disease.
We recommend eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and doesn’t have the high saturated fat that fatty meat products do. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids, Eicosapentaenoic acid (EPA) and Docosahexaenoic acid(DHA).
We also recommend eating tofu and other forms of soybeans, canola, walnut and flaxseed, and their oils. These contain alpha-Linolenic acid (LNA), which can become omega-3 fatty acid in the body. The extent of this modification is modest and controversial, however. More studies are needed to show a cause-and-effect relationship between alpha-linolenic acid and heart disease.