Prevalence of heart diseases and strokes seems to be never-ending issues and researchers throughout the world are continuously working to find an ultimate one-stop solution.

AHA Scientific Advisory has recommended consuming one to two servings of fish per week in order to reduce the risk of heart diseases and strokes. Their recommendation was reported in 2015-2020 Dietary Guidelines for Americans. In 2002, AHA issued a scientific statement about the cardiovascular benefits of omega-3 fatty acids found in fish. One to two servings of fish would be equivalent to 250 mg omega-3 fatty acids, eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA)].

Studies have shown that omega-3 fatty acids regulate the functioning of proteins and keeps inflammation totally under control. Still more research work is going on, in order to connect fish and cardiovascular systems in a beneficial manner.

It was also recommended to consume only fresh unadulterated fish. Fish like salmon, herring and mackerel were highly recommended, since the amount of omega-3 fatty acids were found to be more than 2000mg/4oz. But one should be careful about consuming large predatory fish like sharks, swordfish, king mackerel, marlin, big-eye tuna, orange roughy and tilefish (golden bass). They are likely to contain high levels of mercury which could affect the heart, brain, lungs, kidney and immune system.