Emma Miller
Salmon, mackerel, sardines, herring, or anchovies form the basis of the diet in Japan, Italy, and Greece. These countries have a particularly high number of long-lived people.
The American Heart Association recommends including salmon, mackerel, sardines, herring, or anchovies in your diet twice a week. If you follow this advice, you can extend your life.
The main ingredient in these types of fish is omega-3 unsaturated fatty acids, which contribute to longevity. American nutritionist, Maya Feller, MD, explained that our body cannot produce them, so we can only get them from food, writes Well and Good.
In addition, salmon, herring, and mackerel are a good sources of vitamin D and lean protein, selenium, which reduces the risk of heart disease, and senile dementia, and protects against oxidative processes.
According to the nutritionist, another reason why this fish can be considered preferable for prolonging life is its low mercury content compared to other species.
“Mercury (a neurotoxin) is a result of environmental pollution and can negatively affect the brain and nervous system. Unfortunately, it is present in almost all fish,” explains Feller.
In particular, tuna, sea bass, and marlin contain a lot of mercury.
