Fish Oil and Mercury

YROMSO, NORWAY. Norwegian researchers now offer conclusive evidence that eating fish, particularly fatty fish like mackerel, herring, and salmon will significantly reduce the risk of heart disease. As little as one serving of 300 gram per week will provide the benefit. Fish are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and it is these polyunsaturated fatty acids which provide protection. It is suggested that the minimal dietary requirement for EPA and DHA should be about 200 mg/day and this amount can be obtained from eating fish once a week.
Nordoy, Arne. Is there a rational use for n-3 fatty acids (fish oils) in clinical medicine? DRUGS, Vol. 42, No. 3, 1991, pp. 331-42

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