Fish and the heart

Fish helps reduce both blood pressure and cholesterol in the blood, both of which are very beneficial for your heart.

Cardiovascular diseases are the most frequent cause of death in Norway, but a greater intake of fish can help prevent this. The marine omega-3 fatty acids your body needs are found in fatty fish such as salmon, trout, herring and mackerel, although even a cod dinner gives you your daily dosage requirement.

  • Marine omega-3 fatty acids give you open veins and arteries, as there is less cholesterol in the blood. There is a clear connection between excessive cholesterol in the blood and a heightened risk of cardiac infarction. The reason for this is that fat-saturated cholesterol makes the walls of the veins and arteries thicker and stiffer, leaving the blood less room to flow freely. When it spreads to vital veins and arteries to and from the heart, it can result in cardiac infarction.

  • Marine omega-3 fatty acids also prevent the blood from clotting and lessen the likelihood of thrombosis.

  • Seafood contains a number of nutrients that together give a favourable health effect. Seafood also contains a lot of taurine, an amino acid that lowers high blood pressure. The risk of heart disease increases if your blood pressure is too high, because the heart has to work harder to get the blood circulating around the body. When seafood helps lower the pressure in the blood veins and arteries, the heart is better able to function.

Source: Norwegian National Council for Nutrition report: ”Dietary guidelines to promote public health and prevent chronic illnesses in Norway – Methodology and scientific knowledge basis”, chapter 19: ”Diet and prevention of cardiovascular diseases”.