Intake of Seafood Halves Risk of Heart Attack

Including seafood once a week in your diet may reduce the heart attack risk by 50 percent, reveals a study. 

Prawns, crabs, squid and octopus are just as packed with vitamins, minerals and fish oils as fish like salmon or cod, the Daily Mail reported. 


They all contain Omega-3 - a key fatty acid known to help with heart health. 

Although seafood contains cholesterol, it's actually foods high in saturated fats - the type found in cheese, red meat and fast food - that increase levels of bad cholesterol in the body. 

So seafood is unlikely to have a major impact on your blood cholesterol levels. 

However, the NHS advises against eating raw shellfish and raw seafood during pregnancy.