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Reduce myocardial infarction risk: In fish, it can also be fat types


Prevent heart attack: Fish regularly on the table - including fat varieties
There are plenty of reasons why fish is very healthy. The most important thing is that regular fish consumption - especially high-fat fish - can reduce the risk of dangerous cardiovascular diseases.

High-fat fish reduces the risk of heart attack
It is always advised against eating too much fat, but: Fat is not the same as fat. For example, doctors recently reported that even some fats are healthy in the Mediterranean diet.

Some types of fish are also extremely high in fat. But these should also be on the table from time to time. Because "regular consumption of fish - especially high-fat fish - can reduce the risk of fatal heart attacks, ischemic strokes and fat metabolism disorders", wrote the German Society for Nutrition (DGE) in a message.

One to two fish meals a week
It has long been known that salmon, for example, strengthens the heart. Other sea fish such as mackerel or herring also contain a particularly large number of long-chain fatty acids and therefore have a positive health effect.

According to the DGE, 250 mg of the long-chain n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day are sufficient to prevent deaths caused by coronary heart disease (CHD). "Depending on the type of fish selected, this amount can be covered by one or two fish meals a week," says the DGE.

Important source of iodine
For example, meals can be divided into a portion of high-fat (70 grams) and low-fat (150 grams) fish. Low-fat types of fish include cod, saithe, hake, plaice or redfish.

Whether low-fat or high-fat - in addition to the important n-3 fatty acids, fish provides valuable, easily digestible protein, selenium and vitamin D. Sea fish are also an important source of iodine. If you are looking for delicious fish recipes, you can find them on the Internet, among other things. (ad)

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