Eat oily fish twice a week to cut the risk of clogged arteries

Eating oily fish twice a week is the key to a healthy heart, according to experts.

Regularly eating fish such as salmon, sardines or mackerel helps to reduce the risk of heart failure, coronary heart disease, cardiac arrest and stroke.

The American Heart Association today published advice that people swap meat, which is high in saturated fats, for oily fish which provides essential omega-3 fatty acids.

And despite concerns about high levels of mercury in larger fish such as swordfish, king mackerel, bigeye tuna and marlin, experts have said they are safe for adults.

Oily fish is believed to be good for human health in a number of ways, with possible benefits for the heart, eyes and brain, and for those with arthritis or dementia.

One scientist said: 'The current scientific evidence strongly supports the recommendation that seafood be an integral component of a heart-healthy dietary pattern.'

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