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| Although it's not yet clear how they do it, omega-3 fatty acids also seem to strengthen the heart muscles and maintain normal heart rhythms. Serious heart irregularities can lead to cardiac arrest. |
| Cancer-Fighting Fat |
| Omega-3 fatty acids have also been shown to slow the growth of cancerous tumors. Here again they work by attacking prostaglandins and other compounds that encourage tumors to grow. The fat seems to work particularly well against breast and colon tumors. Studies have shown that people who include fish in their diets are much less liable to get cancer. |
| F.Y.I. |
| Eating salmon and other oily fish such as halibut, mackerel, and sardines, has been shown to reduce joint tenderness and pain in rheumatoid arthritis sufferers. It also appears to help prevent ulcerative colitis, a serious condition in which the intestines become inflamed. |
| In addition, a National Heart and Lung Institute study found that men who ate just 1 gram of omega-3 fatty acids (a fraction of the amount found in salmon) per day could reduce their risk of developing coronary artery disease by up to 40 percent. |
| Canned versus Fresh |
| Canned and fresh salmon are both great nutritional choices, for slightly different reasons. |
| Sockeye or red salmon is the type most often sold in cans. Canned salmon eaten with its bones provides 20 percent of the RDA for calcium, as well as vitamin D, which is essential for absorption of calcium. |
| Coho or Atlantic salmon is sold at fish stores and in restaurants. Any kind of salmon offers a fair amount of fatty fish oil, but Atlantic salmon is by far the best: one 4-ounce serving has 21 grams of omega-3 fatty acids, making it one of the best natural sources of omega-3. |
| Tips: |
| Salmon is delicious and nutritious whether poached, broiled, or baked. Use canned salmon in salads or in a sandwich on whole-grain bread. |
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