To prevent heart disease, it is good to eat fish. Yes, but not all types of fish. Let’s see what the experts say.
We know that when we think about health we must also think about eating well. A varied and balanced diet is an important element in being able to stay healthy. Giving the body all the substances it needs allows it to work in the right way.
In particular, experts always advise to include in the diet fish. Of course, it should not always be eaten, the recommended dose is 1 or 2 times a week. However, not all fish are created equal. If we want to think about the health of our heart, for example, and avoid diseases such as heart attacks, we need to know which type of fish can prevent them and which cannot.
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Several studies have been done on this topic and the conclusions appear quite clear. So let’s see below which fish to eat to prevent heart disease.
Eating fish to prevent heart disease: here’s which one to choose
By now we are aware of the fact that eating fish is good for you. Not all fish, however, have the same impact on health. The study in question comes from the Diabetology team of the Federico II Polyclinic in Naples. Professor Olga Vaccaro led the researchers and made important statements about what they found.
The team analyzed around 1 million people over a period of time ranging from 4 to 40 years. They found that consuming 1 or 2 times a week on a regular basis fatty fish reduced the risk of ischemic heart disease by 17%. Lean fish, on the other hand, does not increase the risk but has no benefits on the heart. This occurs because the so-called fatty fish is rich in omega 3, it contains up to 10 times more than lean fish.
The fatty fish is mackerel, sardines, anchovies. While the so-called lean fish are crustaceans, cod, sea bass. Fatty fish is also called blue fish, while lean fish is referred to as white fish.
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Do you think that the fact that fatty fish is good for heart health is also very important for the marine ecosystem. The teacher. Vaccaro said small fish with a short life cycle such as herring and anchovies are more sustainable than more valuable fish, which are heavily caught.