Put fish on the menu

By Mayo Clinic Staff

The American Heart Association recommends eating fish rich in omega-3 fatty acids at least twice a week. Fatty fish, such as salmon, herring and to a lesser extent tuna, contain the most omega-3 fatty acids. Eating one to two servings a week appears to reduce the risk of heart disease, particularly sudden cardiac death.

Jan. 29, 2016 See more In-depth