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  • Sardines vs. Salmon — Health Impact and Nutrition Comparison
    Both salmon and sardines are rich sources of omega-3 fatty acids, which have been extensively studied for their positive effects on cardiovascular health Omega-3 fatty acids are recognized for their ability to reduce the risk of cardiovascular events such as heart attack, stroke, and cardiovascular-related death through various mechanisms
  • Fatty fish provide key omega-3 fatty acids to diet - UCLA Health
    Omega-3 fatty acids play key roles in heart, brain, eye, vascular, neural and reproductive health They provide energy, help manage inflammation and lower the risk of developing blood clots Omega-3s are also linked to improved blood pressure and lipid levels They also appear to play a role in healthy aging
  • Omega-3 Fatty Acids the Important Role They Play
    Omega-3 fatty acids are essential nutrients that may support your heart health Fatty fish (like salmon and mackerel), flaxseed and chia seeds are good sources
  • Eating more sardines instead of fish oil supplementation . . .
    Omega-3 polyunsaturated fatty acids (n-3 PUFA) play a significant role in the prevention and management of cardiometabolic diseases associated with a mild chronic pro-inflammatory background, including type 2 diabetes, hypertension, hypertriglyceridaemia, and fatty liver disease
  • Omega-3 in fish: How eating fish helps your heart - Mayo Clinic
    Many types of seafood contain small amounts of omega-3 fatty acids Fatty fish contain the most omega-3 fatty acids and seem to benefit the heart the most Good omega-3-rich fish options include: Salmon Sardine Atlantic mackerel Cod Herring Lake trout Canned, light tuna
  • The story on fish and heart health - Harvard Health
    There are three main types of omega-3s: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alphalinolenic acid (ALA) EPA and DHA are found in seafood, especially fatty fish like salmon, mackerel, sardines, tuna, pollock, and cod
  • Omega-3 Fatty Acids: An Essential Contribution - The . . .
    Salmon, mackerel, tuna, herring, and sardines contain high amounts of EPA DHA EPA and DHA can be made from another omega-3 fat called alpha-linoleic acid (ALA), so they are more accurately termed “conditionally essential” fats





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