Salmon/Fish
Consuming 2 or a lot of servings of fish per week is related to a thirty p.c lower risk of developing coronary heart condition over the future, studies show. Fish—especially “oily” sorts, similar to salmon and tuna—contain polyunsaturated fatty acid fats, that lower levels of triglycerides within the blood which will contribute to curdling. Omega-3s conjointly lower pressure slightly and might facilitate forestall irregular heart rhythms. No common fish delivers a lot of of the polyunsaturated fatty acid fatty acids than salmon. oil, vegetable oil and walnuts conjointly contain polyunsaturated fatty acid fats.
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