Some say it was a northern businessman called John Lees. As early as 1863, it is believed he was selling fish and chips out of a wooden hut at Mossley market in industrial Lancashire. Others claim the first combined fish 'n' chip shop was actually opened by a Jewish immigrant, Joseph Malin in East London around 1860.May 30, 2017A Brief History of Fish and Chips! - Anise Cateringanisecatering.com/a-brief-history-of-fish-and-chips/
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. Any use of this site constitutes your agreement to the Terms and Conditions and Privacy Policy linked below. For many years, the American Heart Association has recommended that people eat fish rich in omega-3 fatty acids at least twice a week.
Doctors have long believed that the unsaturated fats in fish, called omega-3 fatty acids, are the nutrients that reduce the risk of dying of heart disease. However, more-recent research suggests that other nutrients in fish or a combination of omega-3 fatty acids and other nutrients in fish may actually be responsible for the health benefits from fish. What are omega-3 fatty acids, and why are they good for your heart?
Can you get the same heart-healthy benefits by eating other foods that contain omega-3 fatty acids, or by taking omega-3 fatty acid supplements?
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Mercury occurs naturally in small amounts in the environment.
But industrial pollution can produce mercury that accumulates in lakes, rivers and oceans, which turns up in the food fish eat. When fish eat this food, mercury builds up in the bodies of the fish.
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The omega-3 fatty acids in fish are good for your heart.
Find out why the heart-healthy benefits of eating fish usually outweigh any risks. By Mayo Clinic Staff
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Large fish that are higher in the food chain — such as shark, tilefish, swordfish and king mackerel — tend to have higher levels of mercury than do smaller fish. Larger fish eat the smaller fish, gaining higher concentrations of the toxin.
The longer a fish lives, the larger it grows and the more mercury it can collect.
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For adults, at least two servings of omega-3-rich fish a week are recommended.
5 ounces (99 grams), or about the size of a deck of cards. Women who are pregnant or plan to become pregnant and young children should limit the amount of fish they eat because they're most susceptible to the potential effects of toxins in fish. Mayo Clinic Marketplace
Still, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) recommend that these groups limit the amount of fish they eat:
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Some people are concerned that mercury or other contaminants in fish may outweigh its heart-healthy benefits. However, when it comes to a healthier heart, the benefits of eating fish usually outweigh the possible risks of exposure to contaminants.
Find out how to balance these concerns with adding a healthy amount of fish to your diet.
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The risk of getting too much mercury or other contaminants from fish is generally outweighed by the health benefits that omega-3 fatty acids have. The main types of toxins in fish are mercury, dioxins and polychlorinated biphenyls (PCBs).
The amount of toxins depends on the type of fish and where it's caught.
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Some recent studies have linked high levels of omega-3 fatty acids in the blood to an increased risk of prostate cancer. But, other studies have suggested that omega-3 fatty acids might prevent prostate cancer.
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Fatty fish, such as salmon, lake trout, mackerel, herring, sardines and tuna, contain the most omega-3 fatty acids and therefore the most benefit, but many types of seafood contain small amounts of omega-3 fatty acids.
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Pay attention to the type of fish you eat, how much you eat and other information such as state advisories. Each state issues advisories regarding the safe amount of locally caught fish that can be consumed.
Dietary a-linolenic acid, marine x-3 fatty acids, and mortality in a population with high fish consumption: Findings from the PREvenci_on con DIeta MEDiterr_anea (PREDIMED) study. Journal of the American Heart Association.
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If you eat enough fish containing mercury, the toxin can accumulate in your body.
For most adults, however, it's unlikely that mercury would cause any health concerns. But, mercury is particularly harmful to the development of the brain and nervous system of unborn children and young children.
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If you're worried about heart disease, eating one to two servings of fish a week could reduce your risk of dying of a heart attack.
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No amount of any fish that's typically high in mercury (shark, swordfish, king mackerel and tilefish)
No more than 12 ounces (340 grams) of fish in total a week
Omega-3 in fish: How eating fish helps your heart - Mayo Clinic
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Some fish, such as tilapia and catfish, don't appear to be as heart healthy because they contain higher levels of unhealthy fatty acids. Keep in mind that any fish can be unhealthy depending on how it's prepared.
For example, broiling or baking fish is a healthier option than is deep-frying. Free E-newsletter
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Eating fish rich in omega-3 fatty acids and other nutrients appears to provide more heart-healthy benefits than does using supplements. Other nonfish food options that do contain some omega-3 fatty acids include flaxseed, flaxseed oil, walnuts, canola oil, soybeans and soybean oil.
However, similar to supplements, the evidence of heart-healthy benefits from eating these foods isn't as strong as it is from eating fish.
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Some researchers are also concerned about eating fish produced on farms as opposed to wild-caught fish. Researchers think antibiotics, pesticides and other chemicals used in raising farmed fish may cause harmful effects to people who eat the fish.
However, some farmed fish — salmon, sea bass and trout — have higher levels of omega-3 fatty acids than their wild counterparts.
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Pregnant women, breast-feeding mothers and children can still get the heart-healthy benefits of fish by eating fish that's typically low in mercury, such as salmon, and limiting the amount they eat to:
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Omega-3 fatty acids may decrease triglycerides, lower blood pressure slightly, reduce blood clotting, decrease stroke and heart failure risk and reduce irregular heartbeats. Eating at least one to two servings a week of fish, particularly fish that's rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death. Mayo Clinic Footer
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None of these studies were conclusive, so more research needs to be done. In the meantime, talk with your doctor about what this potential risk might mean to you.
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Research and Clinical Trials See how Mayo Clinic research and clinical trials advance the science of medicine and improve patient care. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation throughout the body.
Inflammation in the body can damage your blood vessels and lead to heart disease and strokes.
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Fish contain unsaturated fatty acids, which, when substituted for saturated fatty acids such as those in meat, may lower your cholesterol. But the main beneficial nutrient appears to be omega-3 fatty acids in fatty fish.
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