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.
It is important to remember that our daily food choices influence our mental health as much as other self-care such as physical activity, connecting with friends and family, and sleep. And the evidence is strong that seafood is brain food.
The Omega-3 fatty acid docosahexaenoic acid (DHA) is critical for the development of the nervous system, especially during the first year of life according to a study in the Journal of the Academy of Nutrition & Dietetics.
Dr. Emily Oken of Harvard Medical School concludes science shows that seafood consumption by pregnant women is in fact beneficial for baby brain development and shows no harm.
The National Coalition for Infant Health, together with Neonatology Today, released seafood advice for mothers and their babies. The FDA 2015-2020 Dietary Guidelines Recommend That Pregnant Woman Eat at Least 2 Servings of Seafood 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.