Coronary heart disease is 90% preventable with proper diet and exercise per American Heart Association.
A study that followed 22,071 male physicians over 17 years found that those with the highest blood level of long-chain omega-3 fatty acids compared to those with the lowest blood level had an 80-90% risk reduction in sudden cardiac death.
A Harvard study 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.
A scientific advisory released May 2018 from the American Heart Association reaffirms the Association’s recommendation to eat two servings of fish per week.
Fish literally saves lives. Eating seafood two to three times per week reduces the risk of death from any health-related cause by 17 percent.
The 2020-2025 DGA recommends a shift towards healthy eating patterns, which include a variety of protein foods including more seafood.