The American Heart Association recommends eating two servings of non-fried fish per week.
Due to the omega-3 fatty acids in many types of seafood, the heart benefits of eating fish are numerous. By consuming omega-3, you can reduce inflammation and help prevent heart rhythm abnormalities. You may also improve the flexibility of your arteries and help lower your cholesterol.
According to Consumerreports.org, some of the key positive findings for eating fish are:
- 50 percent lower risk of sudden cardiac death in those who ate one fatty fish meal a week compared with a diet containing little or no seafood.
- People who ate one serving of fish a week had a 14 percent lower risk of ischemic stroke (the type caused by a blood clot in the brain) than those who ate little or no fish.
- Those who consumed seafood four or more times a week had a 22 percent lower risk of coronary heart disease overall vs. those who ate it less than once a month.
Some fish that are high in omega-3 are:
- Atlantic Mackerel
- Freshwater Coho Salmon
- Lake Trout
- Albacore Tuna
Keep in mind that those with coronary artery disease or heart failure may not get enough omega-3 by diet alone. Most people can eat fish without being concerned, but pregnant and breastfeeding women and young children should be more careful.
All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.