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If you enjoy eating fish, there's good news! Eating certain types of fish may actually help your body fight off heart disease. The evidence so far is mixed about fish in general, but research is increasingly beginning to show that eating certain types of fish may actually reduce the risk of heart disease.
The difference in the types of fish is this. Certain fish contain a higher than average level of a certain kind of fatty acid called omega-3. This oil is unique to fish, and certain fish contain more of it than others. A study by the University of Washington found that if you eat two servings of fish (and this omega-3 fatty acid) you cut your risk of cardiac arrest in half. The study found that when at least five percent of all the fatty acid's in a person's membranes are omega-3 fatty acids, that person reduces his or her risk of heart disease by a whopping 70 percent. In addition, research has determined that in Greenland fish oils are common parts to most people's diets and heart disease in that country is rare. The Japanese also eat a lot of fish, and they more or less seem to have healthier hearts than Americans. Research is still trying to determine what omega-3 fatty acid does to reduce the risk.
Not every fish, however, is incredibly rich in this omega-3 fatty acid. The University of Washington took their study a step further and actually found which fish contain the highest levels of omega-3 fatty acid. These fish include (in order from most omega-3 to the least): herring, anchovies, mackerel, fresh salmon, sardines, fresh tuna, pacific oysters, rainbow trout, albacore tuna, and halibut.