FISH : FRIEND OR FOE

FISH : FRIEND OR FOE

Fish is a very important part of ahealthy diet. Fish and other seafood are the major sourcesof healthful long-chain omega-3 fats and are also rich in other nutrients such as vitamin D  and selenium , high in protein, and low in saturated fat. There is strong evidence that eating fish or takin fish oil is good for the heart and blood vessels . an analysis of 20 studies involving hundreds of thausans of participants indicates that eating approcimately one to two 3-ounce searvings of fatty fish a week-salmon, hearing, mackerel, anchovies, or sardines-reduces the risk of dying frome heart disease by 36 percent.

Eating fish fight heart disease in several ways. The omega-3 fats in fish protect the heart against the development or erratic and potentially deadly cardiac rhythm disturbances. They also lower blood pressure and heart rate, improve blood vessel function, and , at higher doses, lowertriglycerides and may ease inflammation. The strong and consistent evidence for benefits is such that dietary Guidelines for Americanes, the Americanes Heart Assosiation, and others suggest that everyone eat fish twice  a week.

Unfortunotely, fewer than one in five Americans heeds that advice.  About one-thrid of Americans eat seafood once a week, while nearly half not like fish, the generally low consumption is likely also caused by other and uncertainty about how to prepare or cook fish. Still others may avoid seafood beacause they worry that they or their childrenwill be harmed by mercury, pesticide residues, or other possible toxins are in some types of fish

Should you forgo fish because of the contaminants they might carry? It’s a controversial topic that is often fueled more by emotion than by fact. Here is what is known about the benefits and risks of eating fish other seafood :

• 1.  Possible benfits : eating fish once or twice a week may also reduce the risk of stroke, depressions, Alzheimer’s  disease and other chronic conditions.

• 2.    Possible  risks: Numerous pollutans make their way into the foods we eat from fruits and vegetables to eggs and meat. Fish are no exception. The contaminants of most concern today are  mercury, polychlorinated biphenyls (PCBs), dioxins, and pesticide resudes. Very high levels of mercury can damage nerves in adults and distrupt development of the brain and nervous system in a fetus or young child.

Harvard School of Public Health Nutrition Sources

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Ditulis dop — Tuesday, December 08, 2015 — Add Comment — fish foe, fish friend, risk of eating fish