CARDIOVASCULAR DISEASE

AHA Recommends Two Seafood Meals a Week to Lower CVD Risk

May 18, 2018

Consuming 1 to 2 seafood meals weekly is associated with a reduced risk of cardiovascular disease (CVD), according to a new science advisory from the American Heart Association.

This association is especially potent when seafood replaces intake of less healthy foods, the authors of the statement wrote.
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The advisory was issued in light of continually emerging evidence from observational and experimental studies and from randomized controlled trials that further validate the heart-healthy effects of long-chain n-3 polyunsaturated fatty acids found in seafood—such as anchovies, salmon, and Atlantic and Pacific mackerel.

In their advisory, the AHA makes the following statements:

  • Eating 1 to 2 servings of seafood weekly is associated with decreased rates of sudden cardiac death.
  • In general, consuming 1 to 4 servings of seafood per month associated with a lower risk of coronary heart disease.
  • Fish consumption may be associated with a lower risk of ischemic stroke, but not hemorrhagic stroke.
  • Various trials have demonstrated that fish oil supplements are associated with blood pressure reduction. However, few trials have assessed the specific effects of seafood on blood pressure.
  • Some, but not all, studies have found that seafood intake is associated with a decreased risk of congestive heart failure.

To view the full advisory, click here.

—Christina Vogt

Reference:

Rimm EB, Appel LJ, Chiuve SE, et al. Seafood long-chain n-3 polyunsaturated fatty acids and cardiovascular disease: a science advisory from the American Heart Association [Published online May 17, 2018]. Circulation. https://doi.org/10.1161/CIR.0000000000000574