HARVARD: Drs. Mozaffarian & Rimm found that eating approximately one to two 3 oz. servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent. Heart disease is the #1 killer of Americans taking almost 600,000 lives each year per the CDC.
by Corey Bachmanin Heart Health, Researchtags: american heart association, cardiac death, diet, dietary, fatty acids, fish, heart disease, heart health, nutrition, omega-3, physicians, seafood, seafood twice a week
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