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When was the last time you had oily fish?
Apart from being a good source of protein, Oily fish is rich in the Omega3 essential polyunsaturated fatty acid. Our bodies cannot synthesize Omega 3 fatty acids, they must be ingested. Omega 3 has been proven to play an important role in the reduction of blood clotting and triglycerides. It is also belived to be beneficial for heart rhythm disturbances (Source BHF). Oily fish is, therefore renowned for being good for the heart, but what often gets overlooked, is the fact that it is also important for supporting healthy skin and bones due to its high content of the vitamins A&D. (FSA)
The facts
Every 2 minutes someone in the UK has a heart attack. (Source BHF)
Over 2.7 million people are living with coronary heart disease (CHD). (Source BHF)
There is evidence to suggest that people who have CHD should eat 2 or 3 portions of oily fish a week to reduce their chance of dying from another heart attack. (Source BHF)
Aim to eat fish twice a week with one portion being oily.
Oily Fish are:
Salmon, Trout, Mackerel, Herring, Sardines, Pilchards, Kippers, Tuna, Anchovies, Sprats
For full nutritional information and further technical information on all British seafood products please telephone our Technical Division on 01527 830767