OMEGA 3 - WHY DO WE NEED IT?

Interest in the health benefits of oily fish started when researchers noticed that Eskimos, who eat mainly oily fish, had fewer heart attacks and strokes than others on average.
Oily fish such as salmon, mackerel and sardines are said to help against cardiovascular disease, prostate cancer, age-related vision loss and dementia but further research continues on these subjects..
It's a good source of vitamin D, protein, some B vitamins and selenium. It's also a rich source of omega-3 fatty acids, a type of fat good for our health.
The UK Scientific Advisory Committee on Nutrition reviewed the evidence on the health benefits of fish in 2004. It said a "large body of evidence" suggests that fish consumption, particularly of oily fish, reduces the risk of cardiovascular disease. Studies have found that eating oily fish can lower blood pressure and reduce fat build-up in the arteries. The evidence is strong enough to warrant a government recommendation that we eat at least two portions of fish per week, of which one should be oily.
Try and eat fish a couple of times a week as an evening meal if you can but remember that you can get your omega-3 from a range of oily fish. Tinned sardines and mackerel, for example, are an easy and cheap way to stock up the store cupboard.