Fish oil, and its high level of omega-3 fatty acids, has been proven reduce the risk of some forms of cancer, relieve joint pain and other rheumatoid problems, and lessen the effects of depression and other mental disorders. Omega-3 fats can also help with some forms of skin problems and has been reported to ward off Alzheimer’s disease. Now there are heart benefits as well.

An omega-3 polyunsaturated fatty acid (PUFA) study was conducted by Italian researchers to test the benefits of fish oil. They enlisted more than 7,000 people who had been diagnosed with heart failure, a condition in which the heart becomes enlarged and loses its ability to effectively pump blood around the body.  Half of the participants were given a daily capsule of omega-3, in addition to their other daily medications, while the other half took a placebo. They were followed for an average of four years, during which 1,981 (27 percent) of the group taking omega-3 died of heart failure or were admitted to the hospital with cardiovascular problems, compared to 2,053 (29 percent) of the placebo group.

Public health organizations recommend eating fish twice a week. Oily fish, such as salmon, mackerel, halibut, herring, sardines, albacore tuna and anchovies are an excellent source of omega-3 fatty acids. However, fish is not the only source. You should also consider other seafood, such as Pacific oysters, shrimp, mollusks and Alaskan king crab. Walnuts and flaxseed can also add substantial amounts of omega-3 to your diet, as can vegetables such as spinach, broccoli, and cauliflower. But the most certain prescription is to take a fish oil supplement, since it has specified doses of EPA and DHA, and can also alleviate concerns about fish being contaminated with mercury or PCBs.