Eating fish comes with a lot of benefits like a help in vision improvement, helps in lowering the risk of autoimmune diseases, it is a source of vitamin D and many others. Another important role of consuming fish is decreased risk for heart-related diseases. We are going to focus on this issue because of a recent research published in Circulation Journal of the American Heart Association and reviewed here.

source: pexels | Optimal seafood consumption is 1 to 2 a week.

Different control trials from previous experimental studies continue to support the statement that seafood helps in reducing cardiovascular risk. This seafood consumption is even more substantial if it is going to replace other foods like meat which is rich in saturated fat. Researchers from the American Heart Association advocates the consumption of totally 8 ounces of nonfried seafood one to two times in a week, especially those fish rich in LC n-3 fatty acids, because of the proved benefits for diseases such as coronary heart disease, heart stroke and cardiovascular disease. Addition to LC n-3 PUFAs (polyunsaturated fatty acid), this consumption is also good for receiving vitamin B12, vitamin D and proteins.  One should keep in mind that consuming more seafood has not shown increased benefits for the above-mentioned diseases nor has it shown causing injury.

Furthermore, there are many diets, which include seafood consumption (especially LC n-3 PUFAs) in their list of foods, like the DASh diet, Mediterranean diet, Prudent diet, Nordic diet and others. The fact that all the above-mentioned diets have been associated with a lowering risk for coronary heart disease is an added factor in supporting the suggestion from The Association that seafood is an essential part of the dietary arrangement for heart health.

Mercury is an element which is present in fishes like bigeye tuna, sharks, orange roughy, king mackerel et. It is long been observed that mercury can influence a reduced cognition for youngsters. Anyways, other researches have shown that mercury intake from seafood has not the same effect for heart-related diseases in grownups as it has for cognition in youngsters. The benefits of the recommended fish consumption are proved and risk from mercury is almost not significant in such amounts of seafood consumption.