Saturday, 26 May 2018

Oily fish still a good habit for heart health

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People who eat at least two servings a week of oily fish like salmon, mackerel, herring and tuna should keep it up because U.S. doctors still say it is a good way to reduce the risk of heart attacks and strokes.

But this is not a prescription for fish and chips. The new scientific advisory reaffirms the American Heart Association's recommendations against fried fish and stresses the benefits of eating two 3.5-ounce servings a week of fish, especially oily varieties rich in omega-3 fatty acids.

And for many people who tend to follow a typical Western diet - heavy on meat and potatoes and light on fruit, vegetables and whole grains - these recommendations should serve as a reminder that it is time to start eating fish, said the advisory's lead author Eric Rimm of the Harvard T.H. Chan School of Public Health in Boston.

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