Chancellor's Check-Up: Eating Fish - KCBD NewsChannel 11 Lubbock

2/29/04

Chancellor's Check-Up: Eating Fish

Fish is called brain food because it is a good source of lean protein. Research has found that in some cases older people who eat fish at least once a week may cut their risk of Alzheimer's Disease by more than half.

Texas Tech Medical Center's Patty Vickers says fish is good for your overall health.

"Eating fish has been shown to lower one's risk of heart disease because fish contains Omega 3 fatty acids, and so what these fatty acids do is slow the build up of plaque in our bloodstream. They decrease the risk of irregular heartbeats. They also decrease triglycerides in our bloodstream and they decrease the risk of thrombosis, which is blood clots," explains Patty.

Some of the fattier fish would include salmon, tuna, sardines, and herring. The fattier the fish, the more Omega 3 fatty acids that will be provided.

"It's generally best to have the fish baked or grilled rather than deep fat fried. We want those Omega 3 fatty acids, but we don't need other types of fat that might undo some of the good that the fatty acids, Omega 3 are doing," she adds.

A study by the American Heart Association shows that eating fish regularly reduces the risk of heart disease in diabetic women by as much as 64%.

Not only does it taste great, but the American Heart Association and the American Diabetes Association recommends that each of us eat at least twice a week.

Shrimp is a little bit higher in cholesterol. So if you do have high cholesterol, you should limit your intake of shrimp in moderation. And for women who are pregnant and nursing, as well as very young children, ask the doctor before they consume large quantities of certain types of fish.

Some fish such as swordfish, shark, and tile fish contain mercury and may be harmful to pregnant women and small children.

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