Eat 2 to 3 servings of low-mercury non-fried fish every week

DHA omega-3 fatty acids, selenium, vitamin B12, and a variety of other vital minerals that maintain human health are abundant in fish, especially oily fish like salmon.

People who consume fish seem to live an extra 2.2 years on average than those who don't. Eating fish has been related to a number of additional potential health benefits, such as a decreased risk of type 2 diabetes and cardiovascular disease. Most of the heart benefits of eating fish are likely due to the omega-3 fatty acids, which are abundant in many types of seafood. Omega-3s are crucial for cell-to-cell signaling in heart muscle and for cells within the lining of the arteries. They help in lowering cholesterol, reducing inflammation, preventing irregular cardiac rhythms, and improving artery flexibility. The Dietary Guidelines for Americans suggest that most Americans should eat at least 8 ounces of fish every week.