If you haven’t been pulled in hook, line and sinker, it’s time to get on the fish bandwagon. The health benefits are plentiful.
Research continues to show that the omega-3 fatty acids found in fish can reduce risk of heart attack, stroke, mental decline and prostate cancer. In fact, researchers have found that eating about two weekly servings of fatty fish—salmon, herring, mackerel, anchovies or sardines—reduces the risk of dying from heart disease by 36 percent.
There is a catch. Pollutants do make their way into water and can be absorbed into fish. Research shows, however, that the heart-protective benefits of fish drastically outweigh risk of harm from contaminants. One notable exception is for pregnant women, who should avoid certain fish because of the risk of birth defects from some pollutants.