FISH

FISH 


Thirty years ago, researchers began to study why the


 native Inuit of Alaska were remarkably free of heart


 disease. The reason, scientists now think, is the 


extraordinary amount of fish they consume. Fish is an


 abundant source of omega-3 fats, which help prevent 


cholesterol build-up in arteries and protect against abnormal 


heart rhythms. 

Health benefits of eating fish Regular consumption of fish


 can reduce the risk of various diseases and disorders.


 Selected research findings include: Asthma - children who


 eat fish may be less likely to develop asthma. Brain and 


eyes - fish rich in omega 3 fatty acids can contribute to the


 health of brain tissue and the retina (the back of the eye)


. Cancer - the omega 3 fatty acids in fish may reduce the 


risk of many types of cancers by 30 to 50 per cent,


 especially of the oral cavity, oesophagus, colon, breast,


 ovary and prostate. 

Cardiovascular disease - eating fish every week reduces the 


risk of heart disease and stroke by reducing blood clots and


 inflammation, improving blood vessel elasticity, lowering


blood pressure, lowering blood fats and boosting 'good' 


cholesterol week may have a lower risk of developing 


dementia, including Alzheimer's disease.

Depression - people who regularly eat fish have a lower 


incidence of depression (depression is linked to low levels of


 omega 3 fatty acids in the brain). 

Diabetes - fish may help people with diabetes manage their


 blood sugar levels. Eyesight - breastfed babies of mothers 


who eat fish have better eyesight, perhaps due to the 


omega 3 fatty acids transmitted in breast milk. 



Inflammatory conditions - regular fish consumption may


 relieve the symptoms of rheumatoid arthritis, psoriasis and 


autoimmune disease. 

Prematurity - eating fish during pregnancy may help reduce


 the risk of delivering a premature baby.


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