The American Health Association recommended that individuals can consume 2 servings of 3.5 ounces of non-fried fish every week.
If you love to eat fish, then it is good news for you. As per a new report, eating fish helps in lowering your risk of health-related diseases. A recently conducted research by AHA (American Health Association), was published in the journal Circulation, for analyzing the connection between the food and lower risk of cardiovascular disorders.
To test the facts, researchers analyzed the findings of the earlier study which shows the advantage of consuming Omega-3 fatty acids. This acid can help in reducing the occurrences of abnormal heart rhythms and slows the development of fat deposits that block the arteries. It can also help in reducing the triglyceride levels, which is directly connected to kidney disorders and diabetes.
In the meanwhile, when the AHA was analyzing the earlier findings of the studies on Omega-3 fatty acids, the more updated evaluation has headed the organization to “have the facts about the advantageous effects of the seafood is not just preventing the cardiac diseases, but also the occurrence of stroke, cardiac arrest and heart failure as well as congestive heart failure,” said in a release.
In addition to this, it is mentioned that salmon, herring, mackerel, sardines, lake trout and albacore tuna are some of the fishes, who are the best source of Omega-3 fatty acids. Some other fishes are catfish, cod, shrimp, and tilapia with a moderate amount of Omega-3 fatty acids.
The author said, “Omega-3 enters into the cell membranes, which is significant for signaling outside and inside of cells. For proper functioning of the heart, the communication between cells plays a crucial part.”
The author wrote, “Adults can eat 2 services of fish every week. The advantage of consuming a fish is 50times greater than any other concern about the composition of fish.”
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