American Heart Association (AHA) Recommendation
Omega-3 fatty acids benefit the heart of both healthy people and those who have or are at high risk for developing cardiovascular disease.
The AHA recommends eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and does not have the high saturated fat that fatty meat products do. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids, EPA and DHA.
Heart
Eating Wildcatch Alaska salmon rich in omega-3s significantly reduces the risk of sudden death, stroke and a first heart attack.
Omega-3s improve the functional activity of blood vessels and the balance of regulatory substances they produce. Omega-3s also inhibit the production of substances that promote the inflammation associated with heart disease.
Other benefits
Omega-3s are not the only health benefit from eating salmon. One 4 oz. serving of wild Alaskan salmon is one of the few foods that provides a full day’s requirement of Vitamin D. That same 4 oz. of salmon also contains over half of the daily requirements of B12, niacin, and selenium, and is an excellent source of B6 and magnesium. Canned salmon also contains large amounts of calcium (due to the bones of the fish).
