Many fish, especially oily, darker-fleshed fish like salmon and herring, are rich in heart-healthy, polyunsaturated, omega-3 fatty acids, but healthful fats are not the only reason to eat fish. Numerous studies have found that people who eat fish on a regular basis are less likely to die of a heart attack than those who don’t eat it or eat it less than once a month. A 2006 Harvard review concluded that eating one to two servings of fish rich in omega-3s every week cut the risk of dying of a heart attack by one-third.
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