Eating seafood twice per week can boost heart and brain function, improve overall health, and lower the risk of developing some deadly diseases, scientists say.
Cardiovascular and Alzheimer’s disease risk could fall by 30 per cent, and dementia by 10 per cent, with about 300 grams of seafood on the menu weekly, a study into its benefits has found.
Higher seafood consumption has also been linked to improved mental health outcomes, with adults eating regular weekly servings showing a lower risk of depression and anxiety.
“Two servings of fish a week can give you enormous benefits for every system in your body,” Curtin University epidemiologist Alexandra McManus said.