To reduce risk of heart attacks and get your dose of protein — Eat Fatty Fish — provided it isn’t high in mercury!
A recent study of men in Sweden and Finland, in the American Journal of Clinical Nutrition, found that those who ate mostly fatty fish, those with higher levels of omega-3 fats, had a substantially reduced risk of heart attack. Omega-3 fatty acids are necessary for human health as they play a crucial role in brain function, as well as normal growth and development. Research has also shown that omega-3 fatty acids reduce inflammation and may help lower risks of cancer and arthritis.
In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing poor vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression and poor circulation.
These “good fatty fish” — those with higher levels of omega-3 fats include: salmon, tuna, and halibut, in addition to other seafood including algae and krill. It is recommended to consume these fish 2x/week.
Beware: Those fish with higher mercury levels cancel out the beneficial effects of the fish. These fish with most notable high mercury levels include: swordfish, shark, tilefish, king mackerel, and large tuna. These are especially dangerous for fetuses and young children.