Fish is a high protein, low saturated fat food that is a major source of omega-3 fatty acids, vitamin D, selenium, and other vitamins and minerals. The American Heart Association recommends eating fish at least two times per week as part of a healthy diet. Omega-3 fatty acids reduce the risk of cardiovascular disease by lowering triglyceride levels. DHA is especially important for children, women of childbearing age, and pregnant and breastfeeding women because it is essential for brain and eye development. Omega-3 fatty acids are not made by the human body so they need to be included in diet. However, consuming fish high in contaminants can negatively impact the human body. Individuals should reduce their exposure to damaging contaminants by following fish consumption advisories. For local fish, please refer to the Indiana Fish Consumption Advisory Map. Advice on commercial fish can be found on the commercial fish consumption page. As an additional reference, the American Heart Association lists some healthy heart fish recipes. Click here to view. |   |