New York: According to a new scientific advisory from American Heart Association, Consuming fish at least twice a week can help reduce the risk of heart failure, coronary heart disease, cardiac arrest and ischemic stroke. Fish is abundantly loaded with omega-3 fatty acids, which could reduce the risk of the above conditions.
The experts recommend eating two 3.5-ounce servings of non-fried fish, or about three-fourths cup of flaked fish every week. The advisory also emphasized on picking oily fishes like salmon, mackerel, herring, lake trout, sardines or albacore tuna as they are more abundant in omega-3 fatty acids.
“Scientific studies have established the beneficial effects of eating seafood rich in Omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat,” said Eric B. Rimm, Professor at the Harvard University’s T.H. Chan School of Public Health in Boston, US.
Further, the advisory, published in the journal Circulation, spoke about eating fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy that are high in mercury.
In the past, mercury contamination has been linked with severe neurological problems in newborns. But it does not have adverse effects on heart disease risk in adults, the advisory noted.
According to a study, published in the journal Molecular Nutrition and Food Research, it also said that adding fatty fish to our diet increases the size and lipid composition of high-density lipoprotein (HDL) particles, also known as good cholesterol, in people with impaired glucose metabolism.
Another study, published in the Journal of Nutritional Biochemistry, also revealed that Omega-3 fatty acids are more beneficial than flaxseed and other oils for preventing cancer.
Don’t wait. Load up on fish and keep your heart healthy. You can have them grilled, steamed, sneak them into sandwiches add them to your curries.
The experts recommend eating two 3.5-ounce servings of non-fried fish, or about three-fourths cup of flaked fish every week. The advisory also emphasized on picking oily fishes like salmon, mackerel, herring, lake trout, sardines or albacore tuna as they are more abundant in omega-3 fatty acids.
“Scientific studies have established the beneficial effects of eating seafood rich in Omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat,” said Eric B. Rimm, Professor at the Harvard University’s T.H. Chan School of Public Health in Boston, US.
Further, the advisory, published in the journal Circulation, spoke about eating fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy that are high in mercury.
In the past, mercury contamination has been linked with severe neurological problems in newborns. But it does not have adverse effects on heart disease risk in adults, the advisory noted.
According to a study, published in the journal Molecular Nutrition and Food Research, it also said that adding fatty fish to our diet increases the size and lipid composition of high-density lipoprotein (HDL) particles, also known as good cholesterol, in people with impaired glucose metabolism.
Another study, published in the Journal of Nutritional Biochemistry, also revealed that Omega-3 fatty acids are more beneficial than flaxseed and other oils for preventing cancer.
Don’t wait. Load up on fish and keep your heart healthy. You can have them grilled, steamed, sneak them into sandwiches add them to your curries.
Eat Fish and Be Healthy.
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