A critical care doctor is urging people to include eat fish twice a week in order to live longer. However if you have too much, it could be “toxic”, she warns. In her TikTok video, she also addresses women, urging them to consider their diet. Dr Neena Chandrasekaran, who is also a specialist in pulmonary medicine, took to the social media site under the username @neenziemd, and said that these are “things they don’t tell you” when it comes to decreasing your mortality.
She explained: “Eating fish, particularly oily fish about two times a week may be associated with an all reduced risk of mortality including cardiovascular disease and all causes of mortality.” Looking into which fish we should be consuming, she says that “salmon, trout and anchovies are high in omega-3 and this can help decrease plaque formation atherosclerosis, overall lowering the risk of coronary heart disease.”
In her message to women, who may be pregnant, she says: “Eating fish in pregnancy can also help support a newborn baby due to omega-3 DHA which can support the newborn baby brain and eyes – hence some studies do also show this can lead to higher brain activities in newborns.”
She also cited a study in which she revealed that men who eat “more than 35g of fish had a 42% lower risk of having a heart attack.” She added that “the American Heart Association, recommends eating fish and unsaturated fats at least twice a week” for better health. But whilst she says it’s crucial to have this in your diet, it can also be toxic. “Fish consumption has benefits – however, it’s important to know fish have mercury, which can be toxic and high amounts.”
According to the The Eatwell Guide by the NHS, you should “aim for at least 2 portions (2 x 140g) of fish every week, 1 of which should be oily, such as salmon, sardines or mackerel.”
What is oily fish?
Fresh and canned tuna do not count as oily fish. Oily fish include:
- herring (bloater, kipper and hilsa are types of herring)
- pilchards
- salmon
- sardines
- sprats
- trout
- mackerel
