Eating fish twice a week may keep your heart healthy

Emphasis should be placed on eating fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna, which are all high in omega-3 fatty acids, researchers said. The advisory, published in the journal Circulation, was compiled by a panel of nutrition experts, who also reviewed studies about mercury in fish. Eating fish, rich in omega-3 fatty acids, twice a week may help reduce heart failure, cardiac arrest and stroke, according to a Scientific Advisory by the American Heart Association “Scientific studies have established the beneficial effects of eating seafood rich in omega-3 fatty acids, especially when it is replaced by less healthy foods such as meats that are high in the artery-clogging saturated fat,” said Eric B. Rimm, a professor at Harvard Chan School of Public Health in the US The American Heart Association recommends eating two non-fried fish of 3.5-ounce servings, or about three-fourth of a cup of flaked fish every week.
Emphasis should be placed on eating fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna, which are all high in omega-3 fatty acids, researchers said. The advisory, published in the journal Circulation, was compiled by a panel of nutrition experts, who also reviewed studies about mercury in fish.
Mercury is found in most seafood but it is in large fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy, researchers said. They concluded that while the mercury contamination can be associated with serious neurological problems in the newborns, the current scientific research finds that the mercury contamination affects people in heart disease risk. The benefits of eating fish are significantly higher than any other risks associated with mercury contamination, especially if a variety of seafood is consumed, the researchers said.

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Rajbir Mangat

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