Fatty fish is high in inflammation-fighting omega-3 fatty acids, which may help protect the heart and brain. Some researchers have shown a significant 33 percent drop in the risk of sudden heart attack death in people who ate two or more servings per week.
Some interesting preliminary research shows that people with cognitive impairments who supplemented with EPA and DHA-omega-3 fatty acids found in certain types of fish-had less telomere shortening over time, Kris-Etherton says.
Studies of supplements have had mixed results, and experts advise getting your dose with fish. Try for 8 ounces per week of sustainably wild-caught, low-mercury fish, such as Atlantic mackerel, Pacific sardines, freshwater coho salmon and wild-caught salmon, and sablefish (black cod) from Alaska.
Source: Consumer Reports on Health May 2017 Penny Kris-Etherton, Ph.D, R.D., a distinguished professor of nutrition at Pennsylvania State University
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