Fish that containing omega-3 fatty acids include salmon, lake trout, tuna and herring. Omega-3 also present in vegetables oils, however these acids are less effective in relation to human health. This makes fish, especially marine fish become one of the richest sources of these vitally important fatty acids.
Researches in animals have found that omega-3 fatty acids found in fish may suppress cancer formation of hinder the progression of cancer.
Omega-3 fatty acids also may reduce the risk of coronary heart disease by reducing blood pressure cholesterol, and triglycerides in the blood.
Unlike saturated fat in dairy products and meats, the fatty acids in fish have been shown in epidemiological studies to be beneficial to health. The strongest evidence for the important of omega-3 fatty acids is reduction in risk of sudden death from cardiac arrest.
Not all fish are equal in omega-3 fatty acid content. Cold water fish contain more omega-3 fatty acids than leaner, warm water fish.
Fish do not make the omega-3 fatty acids they have themselves. Rather they obtain these fatty acids from the algae that the feed on.
Omega-3 fatty acids in fish
