Can prevent cancer, heart disease and other chronic conditions

Can prevent cancer, heart disease and other chronic conditions

Can prevent many serious diseases! Omega 3 fatty acid vestiges that are capable of remotely harboring a multitude of diseases. Both oceanic fish (mackerel, cod, herring, salmon, tuna, sardines, etc.) and fresh water (trout, pike, chalice, carp etc.) contain plenty of Omega 3 fatty acids that are able to keep away a multitude of diseases:

Breast cancer

According to a study published in the journal of the American Association for the Study of Cancer, healthy fish fat is among the top foods that can prevent serious illness.
To investigate the benefits of fish oil, doctors at the Fred Hutchinson Cancer Research Center in Seattle talked with 35,000 women and asked them to fill in a fish consumption questionnaire. Then they followed them for six years.

Of all the women, nearly 900 had breast cancer. After analyzing the questionnaires and correlating with cancer, doctors have realized that people who have frequently consumed fish have reduced their cancer risk by 32%.

Cardiovascular diseases

According to a study presented at the European Heart Rhythm Association (EHRA), people who eat fish twice a week are 13% less likely to develop atrial fibrillation (a common arrhythmia that occurs especially in the elderly).

Protection against atrial fibrillation is due to fish oil found in salmon, tuna, trout, mackerel and sardines.


A regular consumption of fish contributes to the prevention of osteoporosis due to vitamin D. Vitamin D deficiency especially affects bone health, since calcium assimilation is not properly done. An adult needs 600 IU of vitamin D daily.
The human body is capable of naturally producing this liposoluble vitamin, but the sun's rays need to be triggered by the synthesis process. As you do not always have the opportunity to be exposed to the sun, you need to take your vitamin D dose from the diet. There are quite a few foods containing vitamin D, including fish.


Fatty acids found in fish and seafood prevent damage to brain cells.

A study by a team of French researchers has shown that people who consume fish or seafood at least once a week have a low risk of suffering from Alzheimer's later in life.


No matter how healthy fish is, it is good to be cautious when you buy it because it can contain mercury, a metal that, in too large quantities, can harm the body.
The most sensitive people on mercury fish consumption are pregnant women, women who want to remain pregnant, nursing women and children. in their case, the consumption of fish with high mercury content should be avoided.

Fish varieties with high mercury content

– blue merlin
– swordfish
– shark
– mackerel

Fish with moderate mercury content (can be eaten once a month)

– the orange pawn
– hake
– epinefelul

Fish with low mercury content (can be eaten twice a week)

– hering
Canned tuna

Fish with very low mercury content (can be consumed without restriction)

– salmon
– the code
– eglephin

People suffering from high blood pressure or liver disease should avoid eating smoked and salty fish.

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