Keep Eating Fish Twice a Week for Heart Health, Says the AHA
The American Heart Association (AHA) has issued a scientific advisory reaffirming its recommendation to eat two 3.5-ounce servings of fish each week to reduce cardiovascular disease risk, especially fish high in omega-3 fatty acids like salmon, mackerel, herring, lake trout, sardines, or albacore tuna.
According to the AHA, eating non-fried fish can potentially lower your risk for coronary heart disease, heart failure, cardiac arrest, and ischemic stroke. You’ll get the most benefit when you replace red meat and other foods that are high in saturated fat with fish high in omega-3s.
For this new advisory, nutrition experts also reviewed studies about mercury, which is found in most seafood, is more prevalent in larger fish like shark, swordfish, tilefish, king mackerel, bigeye tuna, and others, and can cause serious neurological problems in infants. They found that the heart benefits of eating fish significantly outweigh the risks of mercury contamination in adults.