Heart disease accounts for 25% of deaths in the United States each year, so the healthy benefits to the heart of eating more seafood such as salmon, trout, cod, herring and mackerel should be of interest to everyone.
Omega-3 fatty acids EPA and DHA help prevent cholesterol build-up by reducing triglyceride levels. High levels of cholesterol are often linked to an increased risk of heart disease. Cholesterol is fat saturated, stiffening veins and clogging arteries, so reducing blood flow. In extreme cases, when veins to the heart become blocked, this can trigger heart attacks.
Clogged blood vessels can also cause blood clots. The effects of a blood clot can vary, since the clot can travel through the bloodstream to different parts of the body. A stroke can occur if an artery to the brain is blocked. The omega-3 fatty acids in fish can prevent blood clots by attacking the build up of saturated fats in veins and arteries.
Seafood contains taurine. A valuable amino acid that lowers high blood pressure. The links between high blood pressure and heart disease are well known. Eating seafood helps to reduce inflammation in the veins and arteries, so improving blood flow and heart function.