Simple Steps To Reduce The Risk Of Heart Disease


What is the main cause?

We are currently consuming too little omega 3 fatty acids (oily fish and some seafood) and too much omega 6 fatty acids (mostly vegetable sources, some oils, some nuts).

How are we doing?

Only 48% of New Zealand consumes fresh fish or frozen fish at least once a week. Unfortunately that leaves a large proportion of us that aren't eating any fish or eating enough of it.

What's the big deal with omega 3?

Oily fish & some seafood e.g. salmon, mackerel and mussels are very good sources of omega 3. Omega 3 fatty acids is linked with a lower risk of heart disease and stroke.

What should you do?

Decrease red meat intake and increase oily fish intake to 2-3x a week. Switch your cooking oils high in omega 6's (e.g. soybean, corn oil) to oils high in omega 3's (e.g. flax, perilla, chia or rapeseed).


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