Fish
and Omega-3 Fatty Acids
The
American Heart Association recommends eating omega-3 fatty acids fish
at least two times a week. Fish is a good source of protein and doesn't
have the high saturated fat that fatty meat products do. Omega-3 fatty
acids benefit the heart of healthy people, and those at high risk of
- or who have - cardiovascular disease. Boosting one's consumption of
omega-3s may also help prevent numerous other disorders, such as stroke,
irregular heart beats, rheumatoid arthritis, and other autoimmune disorders,
mental health disorders including depression, and breast cancer. The
theory is the protective effects of omega-3 fatty acids are in part
due to their anti-inflammatory and antioxidant effects.
Food
Sources: The good news is that you are not limited to salmon.
You can get omega-3s in other fatty fish such as sardines, cod, mackerel,
canned albacore tuna, rainbow trout, herring, swordfish, oysters, pollock,
halibut, whitefish, catfish, and anchovies.
