It’s about eating oily fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna, which are all high in omega-3 fatty acids. “Scientific studies have established the beneficial effects of eating seafood rich in Omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat,” said Eric B.Rimm, Professor at the Harvard University’s T.H. Chan School of Public Health in Boston, US.
Even though mercury contamination has been linked with serious neurological problems in newborns, it does not have adverse effects on heart disease risk in adults, the advisory noted. Adding fatty fish to our diet increases the size and lipid composition of high-density lipoprotein (HDL) particles, also known as good cholesterol, in people with impaired glucose metabolism. This is good too for preventing cancer. Previous studies have also suggested that omega-3 fatty acids can be beneficial for improving IQ scores and sleep in children, reducing asthma risk in children and boosting brain health as we age. So there is more reason than ever for people to make fish a bigger part of their diets. But it is a warning: just don’t fry the fish. That’s because studies have found that fried-fish lovers have increased rates of heart failure.