Eat fish twice a week to cut heart and stroke risk

EATING fish twice a week is key to warding off heart attacks and strokes, according to a major review.

The benefits of eating oily fish, such as salmon, mackerel and sardines, outweigh any risk from mercury exposure, scientists found.

Experts suggest that people who eat two portions a week will significantly reduce their chances of heart attacks, strokes and death from heart disease.

Oily fish is high in omega-3 fatty acids, linked to a range of health benefits from lowering cholesterol to reducing inflammation which can damage blood vessels. Eating more fish also means people tend to eat less red meat, which reduces the risk of cancer and heart disease.

Scientists from Harvard School of Public Health reviewed studies on the effects of eating seafood rich in omega-3 on heart health from research over the last 15 years.

The NHS advises that everyone should eat fish at least twice a week, with at least one being from an oily fish.

A spokesman for the British Heart Foundation said we are not eating enough of it. He said: ‘At the moment we just eat around a third of a portion a week on average.’

Researchers said mercury, which is present in most larger fish species, does not increase heart disease risk in adults. Although mercury contamination may be linked to serious neurological problems in newborn children.