Omega-3 fats occur naturally in oily fish as eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). They contribute to healthy brain function, the heart, joints and general wellbeing. The idea that eating fish may reduce the risk of heart disease began in the 1970s when it was noted that among the Eskimos in Arctic Greenland (where high consumption of marine animals was the normal diet), heart disease was very low.
In addition to heart disease, scientists now pose that fish consumption may lower the risk of many cancers as well as many chronic diseases including Alzheimer's disease, asthma, depression, diabetes, high blood pressure, macular degeneration, multiple sclerosisand rheumatoid arthritis.
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