THURSDAY, May 17, 2018 (HealthDay News) — One to two servings of seafood per week is recommended for cardiovascular benefits, according to an American Heart Association science advisory published online May 17 in Circulation.
Eric B. Rimm, Sc.D., from the Harvard T.H. Chan School of Public Health in Boston, and colleagues reviewed the evidence relating to the impact of long-chain n-3 polyunsaturated fatty acids from seafood consumption on clinical cardiovascular events.
The researchers note that there is a large body of evidence supporting consumption of non-fried seafood, especially species higher in long-chain n-3 polyunsaturated fatty acids, one to two times per week for cardiovascular benefits. These include decreased risk of cardiac death, coronary heart disease, and ischemic stroke. More limited evidence was found for congestive heart failure, while the evidence was mixed for blood pressure. Greater intake of seafood was not associated with further benefit or harm. In addition to primary benefits, inclusion of seafood may displace other less healthy foods. Two servings of seafood per week can be sustainable and environmentally friendly, and is a recommended source of protein, vitamin D, vitamin B12, and long-chain n-3 polyunsaturated fatty acids.
“We conclude that one to two seafood meals per week be included to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods,” the authors write.
Several authors disclosed financial ties to the pharmaceutical, nutrition, and communication industries.
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