US doctors suggest eating two servings a week of oily fish, as it good way to reduce risk of heart attack and strokes. However, this isn’t a prescription for fish and chips.
The new scientific advisory reconfirm the American Heart Association’s recommendations against fried fish and stresses the benefits of eating two 3.5-ounce servings a week of fish, especially oily varieties rich in omega-3 fatty acids.
And for many people who follow a typical Western diet like heavy on meat and potatoes and light on fruit, vegetables and whole grains. These recommendations should serve as a reminder that it’s time to start eating fish, said the advisory’s lead author Eric Rimm of the Harvard TH Chan School of Public Health in Boston.
Previous research has linked omega-3 fatty acids to a lowered risk of abnormal heartbeats. Less fat in the blood, reduced risk of artery-clogging deposits known as plaque and slightly lower blood pressure.
People fear about mercury contamination. Mercury is found in most seafood however is most concentrated in large fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy.
However, the advisory notes that mercury contamination does not increase the risk of heart disease in adults. Pregnant women are advised to avoid these varieties of fish because of links to serious neurological problems in babies.
Fish is also one small part of a healthy diet. For optimal heart health, people should exercise regularly and follow the Dietary Approaches to Stop Hypertension diet or a Mediterranean-style diet, the doctors recommend.
Theo O’Farrell was born and raised in Summerside. As a journalist Theo has contributed to CBC News Blog, The Calgary Herald and Buzz Feed. In regards to academics, Theo earned his sociology degree from Queens. Theor covers local news and culture stories here at Island Daily Tribune.