Omega-3 Fatty Acid

Omega-3 has long been recognized as the substance that can reduce the risk of heart disease. Those who are worried about their hearts, whether they want to avoid or improve their prognoses, can benefit greatly from eating several servings of fish each week. It reduces their risk of heart attack by over a third. Many people are worried that certain contaminants in fish might outweigh its advantages. However, in many cases especially pertaining to the heart, the benefits that can be derived far outweigh its potential disadvantages.

What is Unsaturated Fat?

In order to understand how omega-3 works, it is first important to determine what it really is. Fish contain unsaturated fat. But the main nutrient that can improve the heart is the omega-3 fatty acid. It is the type of unsaturated fat that reduces overall inflammation in the body.

Some also believe that omega-3 can lower blood pressure, decrease blood clotting, improve a child’s learning ability, and enhance the immune function among others. By consuming two servings of fish a week, a person reduces his risk of cardiac death.

What Types of Fish Should be Eaten?

Salmon, herring, and tuna are fish rich in omega-3 fatty acid. Thus, people who eat these types of fish will benefit the most. It is important to take note, though, that various types of seafood also contain small amounts of this nutrient. Generally, freshwater fish have less omega-3 acid compared to fish from the sea.

However, while most types of fish are beneficial, it is also important to take note that certain fish, such as catfish and tilapia, contain high levels of arachidonic acid, which is also found in egg yolk and red meat. While it is not harmful in itself, eating high levels of arachidonic acid can increase a person’s risk of heart disease because it causes inflammation.