Know the benefits.
The American Heart Association’s established guidelines focus on the importance of consumers overall eating plan. They recommend a varied diet full of fruits, vegetables, grains, and FISH.
The analysis of hundreds of studies provided evidence of the cardiovascular benefits of fish. The American Heart Association includes two servings of fish per week in its dietary recommendations. Findings show that twice-weekly fish eaters have a significantly reduced risk of heart disease compared with those who eat fish less than once per week.
Specifically, the AHA is recommending the consumption of fish high in Omega-3 fatty acids such as salmon and tuna.
Lowering your risk of stroke
There is also good news about the benefits of eating fish and lowering stroke risk—particularly in women. According to a major study just published in the Journal of the American Medical Association, 80,000 women found that eating fish was linked to reductions in the risk of ischemic, or clot-related strokes, which account for 83% of all strokes.
Lowering your risk of Alzheimer’s
Eating plenty of fish, nuts and oil-based salad dressings cuts the risk of developing Alzheimer’s disease. Researchers recently released a seven-year study of 815 nursing home residents, which found those who reported eating fish at least once a week had a 60% lower risk of Alzheimer’s compared to those who rarely or never ate fish.
As has been proven, increasing your consumption of fish and seafood has several health benefits, especially compared to other alternatives such as beef or pork. Fish and seafood are not only lower in dietary fat, but also are high in lean protein, vitamins and minerals, and contain valuable Omega-3 fatty acids. Studies have proven adding Omega-3s to your diet may decrease your risk for heart disease, certain cancers, stroke and Alzheimer’s Disease.
The fats are especially plentiful in dark oily fish such as salmon, tuna, sardines, herring, and mackerel.
Health authorities and nutritionists are urging greater consumption of fish because of its excellent nutritive qualities (i.e. high protein values and low fat content). Per capita seafood consumption in such countries as Japan and Iceland is seven times higher than in the United States, where the life expectancies are the longest in the world.