According to the Mayo Clinic there is a connection between the omega-3 fatty acids in fish and heart health. Dr. Bill Headley of Headley Family Medicine says that eating fish that contain these fatty acids at least twice a week may reduce your risk of heart disease.
Physicians have noticed that the omega-3 fatty acids appeared to lower the chance of dying from heart disease. The American heart Association also recommends eating fish twice a week that contain these important fatty acids.
The unsaturated fatty acids in fish unlike the fats in other types of meat actually can lower your cholesterol levels. The fatty acid also reduces inflammation in the body which can damage blood vessels and lead to hardening of the arteries..
Omega-3 fatty acids can lower triglycerides, lower blood pressure, reduce blood clotting, boost immunity and improve arthritis.
Fish that contain the most of this fatty acid are salmon, herring and to a lesser extent tuna. These fish have the most benefit because they have the most Omega-3 fatty acid.
Some fish, such as tilapia and catfish, don’t appear to be as heart healthy because they contain higher levels of unhealthy fatty acids. Keep in mind that any fish can be unhealthy depending on how it’s prepared. For example, broiling or baking fish is a healthier option than is deep-frying.