Omega−3 fatty acids are polyunsaturated fatty acids found in foods such as salmon. They're thought to help reduce circulatory problems, blood pressure and the risk of coronary heart disease.

The American Heart Association recommends eating fatty fish at least twice a week for just this reason, although there are counter-concerns that high fish consumption will result in toxic levels of mercury. Some nutritionists also recommend eating tofu and other soybean products, as well as canola oil, walnuts and flaxseed, which contain alpha-linolenic acid, which can be transformed into omega-3 fatty acid in the body.

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