Oily fish

Fish reduces the risk of Alzheimer’s

Omega-3 fatty acids are known to have an anti-inflammatory effect, including in the brain.

A low omega-3 fatty acid status and a low consumption of omega-3 fatty acids is associated with cognitive decline and an increased risk of developing Alzheimer’s disease. You should therefore ensure that your omega-3 fatty acid intake is sufficient to mitigate cognitive decline, which is characteristic of Alzheimer’s.

Omega-3 fatty acids can primarily be found in oily fish, such as mackerel, salmon, eel and trout. You should therefore eat fish 1 to 2 times a week, with at least one of these portions being oily fish.

Fish reduces the risk of cardiovascular diseases

In scientific literature, indications have been found to suggest that omega-3 fatty acids reduce the risk of dying from cardiovascular diseases. Omega-3 fatty acids can primarily be found in oily fish, such as mackerel, salmon, eel and trout.

Eating fish at least once a week, compared with less than once a month, is associated with a 15% lower risk of dying from cardiovascular diseases.

Fish reduces the risk of liver cancer

Eating oily fish appears to have a protective effect with regard to the development of liver cancer. The beneficial health effects of fatty acids derived from fish could explain this link.

Omega-3 fatty acids can primarily be found in oily fish, such as mackerel, salmon, eel and trout. You should try to eat oily fish at least once a week.