Cholesterol and Seafood

For years it has been vaguely understood that seafood was good for us. New studies indicate that not only is most seafood low in cholesterol, but fish oils have properties that thin the blood, lower cholesterol, and when eaten in conjunction with a healthy diet, can reduce the risk of heart disease by more than 50 percent. And although the official word on shellfish has vacillated over the past decade for those watching their cholesterol, shellfish now has the go-ahead; eat and enjoy.

Although no one is sure why fish oils seem to prevent heart attacks, certain of their components, known as Omega-3 long-chain fatty acids, appear to be the best candidates for more research. Omega-3s may help prevent blood clots, a major cause of heart attacks, by thinning the blood. They may also lower cholesterol more effectively than polyunsaturated vegetable oils, and help lower the level of triglycerides, or blood fats, that can contribute to heart disease.