Eating Oily Fish Linked To Longer, Healthier Life

Eating plenty of fish on a regular basis can help protect you from a range of serious diseases. But are there any dangers in eating too much? Oily fish

such as salmon have the highest concentrations of omega-3 fatty acids

Fish is a super food, packed with vitamins and minerals, and a major source of omega-3 fatty acids, fish can help to protect against a range of diseases, from cancer to heart disease, depression to arthritis.

The benefits of eating fish include:

Heart disease: No wonder the Government wants us all to eat more, with the Food Standards Agency recommending at least two portions a week of fresh, frozen, or tinned seafood (one of them of oily fish). The British Heart Foundation says eating oily fish can help to reduce the risk of heart disease and improve your chances of survival following a heart attack. Fish does this by lowering levels of fats called triglycerides in the blood raised levels are associated with heart disease. Fish oils also appear to help reduce blood clotting and abnormal heart rhythms after a heart attack.

Alzheimer’s: Polyunsaturated fatty acids found in many fish may prevent damage to brain cells. Eating fish can also reduce the risk of high blood pressure, which is linked with dementia. A French study of 2000 people showed that those who ate seafood at least once a week had a significantly lower risk of dementia over a seven-year period than those who didn’t.

Cancer: A Swedish study of 6000 men over a 30-year period showed that those who didn’t eat any fish had between double and treble the risk of developing prostate cancer, compared to those who ate moderate or large amounts. Shellfish, such as crab and lobster, also contains selenium, thought to have cancer-fighting properties.

Depression: It’s been reported that fish can help to ease depression. Again, it’s down to omega-3 fatty acids, which are believed to raise levels of the brain chemical serotonin.