Printed from DiagnosisHeart.com Article Summary Fish by Pierre S. Aoukar, MD and Hratch L. Karamanoukian, MD Summary:
Two recent studies from Harvard support this theory. One study found the higher the levels of omega-3 fatty acids in your blood, the lower your risk of sudden death from heart attack, even without a prior history of heart disease. The other study showed a decreased risk of heart disease with increased frequency of fish consumption. Women who ate fish 2 to 4 times a week decreased their risk by 30%. The best sources of omega-3s are fatty cold-water fish such as mackerel, Atlantic salmon, halibut, sardines, tuna and herring. Other fish still contain considerable amounts of omega-3s, but are not as rich in quantity. Fish are also an excellent source of lean protein. If you can not palate the taste of fish, fish oil capsules are also available. See your physician before you begin taking them. Whatever the case may be with fish, if they don’t benefit you, they certainly can not do you harm, as long as you forget about the dill cream sauce. Reference: Date of Article Publication: Additional Notes:
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