There is no debating that fish is a popular food. People clamor for all types — salmon, flounder, herring, sardines, tuna — on a regular basis all around the world. But like almost any food, fish can both help and hinder the body. The positives — lots of omega-3 fatty acids that can prevent cardiovascular disease, high levels of protein and low levels of dangerous saturated fats — are touted by fish producers, consumers and health-care professionals alike.

“Studies have shown that fish decrease arrythmias, triglycerides and blood pressure, and slow the growth rate of ASHD (arteriosclerotic heart disease),” said Tia Hagins, a registered dietitian and the community nutritionist for Somerset Medical Center in Somerville. “It is recommended that people eat at least two servings of fish per week.” Full article in APP.