Eating fish twice a week is good for heart health

The advisory reaffirms the Association’s recommendation to eat two servings of fish per week.


A new research by the American Heart Association recommends eating fish twice in a week as it maintains heart health. Scientists here recommend eating fish especially enriched in Omega-3 fatty acids.

The Association prescribes eating two 3.5-ounce servings of non-fried fish, or about the ¾ measure of flaked fish each week. Emphasis should be placed on eating oily fish like salmon, mackerel, herring, lake trout, sardines or tuna fish, which are altogether high in omega-3 unsaturated fats.

Eric B. Rimm, Sc.D., chair of the American Heart Association writing group said, “Since the last advisory on eating fish was issued by the Association in 2002, scientific studies have further 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.”

The advisory was written by a panel of nutrition experts, who also reviewed studies about mercury in fish. Mercury is found in most seafood but is prevalent in large fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy.

Scientists inferred that while mercury contamination might be related to genuine neurological issues in babies. Existing logical research finds that mercury contamination does not effectively affect heart disease risk in adults, and the advantages of eating fish considerably exceed any dangers related with mercury defilement, particularly if an assortment of fish is expended.

The significance of ecologically feasible fish cultivating methods and different themes are likewise quickly examined in the warning. The advisory is published in the American Heart Association’s journal Circulation.


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