Fish Consumption Linked to Lower Blood Pressure

Each serving of fish consumed per week reduces blood pressure by 2.3 points (mmHg)— according to researchers from Ecuador and the United States. They studied 677 people living in rural coastal areas of Ecuador. Blood pressure decreased progressively with up to five servings of fish per week. Consuming six or more servings had no further effect on blood pressure. The U.S. Department of Agriculture recommends one to two servings of fish per week. This study showed that increasing fish intake above these levels might have added cardiovascular benefits. The study did not examine the effects of fish oil supplements. Other studies found that fish oil is good for the heart and circulation. (Journal of Clinical Hypertension, 18: 337-341, 2016)

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