Fish is rich in two forms of omega-3 fatty acids, called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Growing evidence shows that these two forms are particularly important for lowering inflammation and protecting against heart disease. The American Heart Association recommends that people without documented coronary heart disease eat at least two servings per week of a variety of fish.
Fish is rich in two forms of omega-3 fatty acids, called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Growing evidence shows that these two forms are particularly important for lowering inflammation and protecting against heart disease. The American Heart Association recommends that people without documented coronary heart disease eat at least two servings per week of a variety of fish.
