The effect of seafood on the heart

seafood effect on heart

Fish and seafood are classified as foods with a high nutritional value, as their effect is not only related to weight but extends its impact to various health aspects in the body, such as heart health, blood vessel health, and other medical aspects in the body.

In this blog, we will expand further on the impact of seafood on heart health, but at the beginning, we will review the most prominent medical recommendations for eating fish and seafood:


Many doctors and heart associations believe that the scientific evidence that encourages making fish and seafood a constant part of the diet has become an important matter, especially for heart health, and for people with heart disease, and even and even for people looking for prevention,

Therefore, these authorities have adopted Medical Awareness and recommendations on the importance of eating seafood and fish and making it an essential part of each person's diet.

On the other hand, recent medical studies related to seafood have increased the emphasis on the importance of these foods for heart health

And indicated the role that seafood plays in heart health since it contains omega-3 acids.

Also, studies recommended eating fish once or twice per week. To prevent heart disease and keep the heart healthy for people with heart disease.

The effect of eating fish and seafood?

As we have explained, many scientists believe that omega-3 is good for heart health, and compared to all other types of animal meat; Seafood and fish are far superior in terms of their cardiovascular benefits.

These studies have proven that eating seafood and fish twice a week is sufficient to prevent heart diseases such as coronary heart disease, heart attacks, sudden heart death and strokes,

Studies have also shown that the nutritional benefits that fish and seafood provide could be replaced by using pure fish oil.

The studies do not require eating specific fish, but the studies dealt with the higher nutritional value of fatty fish than other fish, in addition to the fact that this value does not differ between marine fish and fish produced in farms.

Fatty acids in fish and seafood:

Studies have shown that eating 3% of the daily calories from seafood protein reduces the risk of death caused by heart disease and strokes by more than 30%.

Studies have also shown that this effect is since the type of fatty acids found in omega-3 fatty acids of the quality of EPA and DHA, which are anti-inflammatory fatty acids that reduce the hardening and narrowing of the arteries in the heart,

In addition to their role in reducing the level of triglycerides, which are responsible for blood clots.

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