Coronary Artery Disease: Eating Fish to Lower Your Risk
Eating fish may help lower your risk of coronary artery disease. The American Heart Association recommends that healthy adults eat at least two servings of fish each week. Oily fish, which contain omega-3 fatty acids, are best for your heart. These fish include tuna, salmon, mackerel, lake trout, herring, and sardines.
In people with heart problems, omega-3 fatty acids may help lower their risk of death. Omega-3 fatty acids can:
Omega-3 fatty acids also lower the risk of sudden cardiac death and abnormal heartbeats.
If you have high triglycerides, your doctor may recommend that you take a daily fish oil supplement with 2 to 4 grams of omega-3 fatty acids. Do not take more than 3 grams of omega-3 fatty acids supplements without consulting your doctor, because high amounts can cause excessive bleeding in some people. Your doctor may prescribe a medicine that is a highly concentrated form of omega-3 fatty acids.
The U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) recommend that women who may become pregnant, pregnant women, nursing mothers, and young children should not eat shark, swordfish, king mackerel, or tilefish, because these fish have higher mercury concentrations. But for middle-aged and older people, the protection fish offer the heart outweighs the risks of eating these fish. Eating a variety of fish may reduce the amount of mercury you eat.
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