It turns out that to extend your life by 2 years or more, you need to eat fatty fish twice a week!
The Harvard School of Public Health published these sensational research results.
The study involved 2,600 people over 65 years of age. They were constantly monitored by scientists, who tracked their vascular and cardiac health. A high blood level of omega-3 fatty acids, which comes from red and other fatty fish, protected people not only from early death (these fish eaters lived 2.2 years longer than others) but also from the risk of developing many diseases. The scientists reported impressive figures: the overall risk of dying from any disease was reduced by 27% among those who regularly ate fish, and the risk of death from heart disease was 35% lower among these gourmets than among those who were not fish eaters.
Fish lovers benefit from omega-3 fatty acids: they nourish the body and act as a barrier against disease. Red fish is particularly beneficial. However, cheaper varieties also have beneficial effects. In addition to trout, salmon, and tuna, it is recommended to include sardines, mackerel, halibut, mackerel, or at least fatty herring in your diet twice a week.