In America, cardiovascular disease related to diet is unfortunately an extremely popular subject. Many factors contribute to heart diseases such as obesity, physical inactivity, and an unhealthy diet. If incorporating certain foods into our diet can decrease our chances of developing cardiovascular disease, we should be more aware of the public.
If you are not a fan of the taste of fish, there are many other omega-3-rich foods to consume. Personally, I enjoy flax and chia seeds in my smoothies. They are also used to top off your favorite smoothie bowl! Nuts, especially walnuts, help in preventing cardiovascular disease. Hammons walnuts not only taste delicious but also are a reliable source of healthy fats! Most beans and seeds contain prominent levels of omega-3 as well. Creating a salad with spinach as your base will give you an exceptional amount of omega-3 fatty acids and still leave you without the fish taste!
There have been many studies conducted to show how omega-3 fatty acids have a significant role in treating hyperlipidemia and hypertension. According to the American Heart Association, consumption of two servings of fish each week is recommended if you do not have a history of coronary heart disease, and if you do, 1 serving of fish per week. Omega-3 fatty acids are used to treat elevated levels of triglycerides (Omega-3 fatty acids and cardiovascular disease). Decreasing triglyceride levels will also lower your blood pressure leading to a reduction in blood clotting. Evidence from Missouri medicine discovered omega 3 supplementations can reduce plaque formation in the arteries. (The Benefits of Omega-3 Fats for Stabilizing and Remodeling Atherosclerosis). The plaque will lead to a blockage in the artery walls that could lead to fatality.
References:
Jain AP, Aggarwal KK, Zhang PY. Omega-3 fatty acids and cardiovascular disease. Eur Rev Med Pharmacol Sci. 2015;19(3):441-5. PMID: 25720716.
DiNicolantonio JJ, O'Keefe JH. The Benefits of Omega-3 Fats for Stabilizing and Remodeling Atherosclerosis. Mo Med. 2020 Jan-Feb;117(1):65-69. PMID: 32158053; PMCID: PMC7023944.