Eat fish twice a week to cut heart and stroke risk

Daily Mail - - One Day To Go ... -

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.

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