Higher blood levels of omega–3 fatty acids had a risk reduction of sudden cardiac death of 80-90%

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.