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Fish Low in Mercury May Reduce Heart Attack Risk

October 5, 2012

According to a new study, eating fish may lower the risk of heart attack, as long as the kind of fish consumed contains low amounts of mercury.

Researchers from the Umea University discovered that high levels of omega-3 fatty acids in fish reduce susceptibility to heart attack, whereas high amounts of mercury in fish increase heart attack risk, especially if the fish that are high in mercury also contain low amounts of omega-3s.

They advise people to eat fish that are low in mercury and high in omega-3s to maximize the health benefits of fish.

shrimp heart healthyThe study, which was published in the American Journal of Clinical Nutrition, involved the examination of the blood and hair samples 572 male subjects from Finland and Sweden to evaluate their levels of omega-3 fatty acids and methylmercury.

Another study that was conducted recently by researchers from the Arizona State University revealed that concentrations of mercury tend to be lower in sustainable fish. As such, those who wish to eat healthful fish should opt for the sustainable kind.

The Environmental Protection Agency said that mercury is found in almost every type of fish, and it is especially hazardous for pregnant women, because it can have a negative effect on their children’s development. The agency advises people to refrain from eating mackerel, tilefish, shark, and swordfish, because they contain high amounts of mercury.Types of seafood that are known to be low in mercury include catfish, salmon, canned light tuna, pollock, and shrimp.

Eating the right foods is one of the most effective ways to improve heart health. If you want to learn about other kinds of food that can help you stay heart healthy, do not hesitate to contact our cardiologists.

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