You put your life at risk by not eating fish twice a week

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When people eat more of fish and less of red meat, it reduces the rick of cancer. Research has found that adults who regularly eat fish are less susceptible to heart attacks, strokes and deaths from heart disease.

 YOU and Two thirds of people in Britain are putting their health at risk by not eating enough fish, cancer experts have warned.
The NHS advises that everyone should eat fish at least twice a week – including
one portion of oily fish such as salmon or tuna.
But 64 per cent of people do not meet this target, a poll found.

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Fish and shellfish are good sources of vitamins and minerals and are far lower in fat than any form of meat.
Oily fish is also particularly high in omega-3 fatty acids, which have huge benefits to the heart and brain, and in vitamin D, which strengthens the bones.
Regularly eating fish also means people tend to eat less red meat, reducing the risk of cancer and heart disease.
The World Cancer Research Fund, which commissioned the YouGov poll of 2,000 adults, found that fish-eating seems to be a disappearing habit. Of those surveyed, over-55s ate the most fish, with 45 per cent consuming at least two portions a week.

And young families with children aged between five and 11 ate the least, with only 25 per cent consuming fish twice a week. Fish offers many health benefits, ‘It’s high in protein and other nutrients, such as vitamin D and selenium, and it’s a great alternative to red meat. It is also one of the best sources of healthy omega-3 fats, which are essential for a healthy heart.
‘People should aim to eat fish at least twice a week including one serving of oily fish, such as salmon or herring. We have some amazing seafood from our shores – and what better time to start eating more fish than during the summer?’
The NHS recommends that pregnant women should also eat no more than two portions a week of oily fish, because it also contains traces of mercury, which can cause problems if it builds up.