In the early 80’s, many studies showed that the Inuit residents, the oldest residents in the northern region had very low rate of heart disease even though they ate lots of fish with high fat content. The result revealed that the omega 3 fatty acid in fish had cardiovascular protective effect and many other health benefits such as reducing triglycerides- an unbeneficial fat and increasing good cholesterol; having effect of preventing coagulation, which helps prevent the phenomenon of blood clotting.

Some other studies indicated this fatty acid also help reduce blood pressure in people with high blood pressure. Among omega 3 fatty acids, docosa hexaenoic acid (DHA) is considered to bring the best results.

In what foods is Omega-3 fatty acid found?

All species of fish have omega 3 fatty acid but the most concentrated lies in the “fatty fish” species such as swordfish, salmon, sardines and herring. American Heart Institute recommends eating fish at least twice a week.

Many commercial food products such as bread, baked products, yogurt and formula milk all supplement omega 3 fatty acid.

The rich omega-3 acid food sources: dark green vegetables, soya beans and tofu, seeds such as sunflower seed, sesame seed, cashews and flaxseed; cooking oils such as linseed oil, canola oil and soybean oil; eggs.

(Source: Internet)