Mercury accumulates in the food chain, so some of the heaviest concentrations are found in long-lived predatory species that are also some of the most desirable from the standpoint of fish-oil consumption. There's also mercury contamination to think about. Or 12 ounces of light tuna canned in water. But you'd need to eat more than a pound of farmed catfish to get that much fish oil. A three-ounce serving of those fish supplies about a gram's worth. Eating fish will certainly do it - if you feast on salmon, trout, mackerel, and other oily species. Getting fish oil into your diet can be difficult. In large amounts (several grams a day), fish oil has been shown to nudge various cardiac risk factors ("good" HDL cholesterol, triglycerides, blood pressure) in the right direction. The definition of "regularly" varies, but it usually means at least a couple of times a week, although eating fish even once a month has been shown to make a difference.įish, and especially fish oil, have also been the subject of dozens of randomized clinical trials, most involving people with existing heart conditions. Various epidemiologic investigations have found that people who eat fish regularly are less likely to have heart attacks, suffer strokes, or die from sudden cardiac arrest. Troll the medical literature, and you'll come up with study after study showing that fish and fish oil are good for us, especially for our hearts but maybe also for our moods and immune systems. There's no mercury to worry about, and flaxseed oil does contain omega-3 fats.but not the best kind.
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