Omega-3 in fish - the key benefits

I love fish, actually, take that one step further, I pretty much love to eat anything from the sea (except maybe anchovies). So naturally, when it comes to being heart smart the topic of fish and Omega 3 (think good fats) are quite important to me, and should be to you as well. According to the Mayo Clinc, Doctors have long recognized that the unsaturated fats in fish, called omega-3 fatty acids, appear to reduce the risk of dying of heart disease. For many years, the American Heart Association has recommended that people eat fish rich in omega-3 fatty acids at least twice a week.

A few hot points about Omega-3:

• Fish contain unsaturated fatty acids, which, when substituted for saturated fatty acids such as those in meat, may lower your cholesterol
• Omega-3 fatty acids are a type of unsaturated fatty acid that's thought to reduce inflammation throughout the body
• Fatty fish, such as salmon, herring and to a lesser extent tuna, contain the most omega-3 fatty acids
• Most freshwater fish have less omega-3 fatty acids than do fatty saltwater fish
• Some fish, such as tilapia and catfish, don't appear to be as heart healthy because they contain higher levels of unhealthy fatty acids
• Omega-3 is also believed to have effects in lowering depression and preventing diabetes
  

Luckily I live in a coastal area where fresh salmon, tuna, halibut, and other Omega-3 rich sources are readily available!

Suggested Reading:

• Read on for more in this interesting article
• What's beneficial about salmon
• health benefits of seafood
• Omega-3 wiki