We all know fish is good for us but why and how can increasing intake reduce CVD risk factors?

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long chain omega-3 polyunsaturated fatty acids and are the constituents of fish evidence suggests is responsible for the cardiovascular health benefits, due to their proven anti-inflammatory, anti-lipidemic, anti-platelet anti-arrhythmic and vasodilatory properties.  Continue reading →