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Omega-3 fatty acids are a form of polyunsaturated fats, one of three basic types of fat that the body derives from food. (Saturated fat and monounsaturated fat are the others.) All polyunsaturated fats, including the omega-3s, are increasingly recognized as important to human health. However, the body cannot produce them on its own. For this reason, omega-3s must be obtained from food sources like fish, thus making these fats 'essential.'

Two high-quality types of omega-3s, DHA and EPA, can only be found in fish.  So it’s critical to include at least two fish meals per week in a balanced diet to get the best quality omega-3s while enjoying a delicious, low calorie, high protein food.

Doctors at Harvard Medical School have found evidence to suggest that the omega-3 fats in certain types of fish can stop dangerous irregular heart rhythms, which can trigger heart attacks or sudden death. This study is one of the latest to highlight the potential health benefits of eating fish. Numerous other studies have shown that omega-3 fatty acids can protect against heart disease and stroke.  For these reasons, the American Heart Association recommends eating fish at least two times per week.

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