The best fish for reducing inflammation in the body has been identified

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Inflammation is an important process in the body, because in this way it is protected from foreign microorganisms. However, sometimes the inflammation turns into a chronic form, which can lead to serious diseases and conditions.

The main culprits of this process in the intestines are processed meat, baked goods, fast food and added sugar. But there are products that have anti-inflammatory properties. Fatty fish is considered one of the most useful, and mackerel fights inflammation best of all.

Fish is rich in omega-3 fatty acids, which also reduce the risk of cardiovascular diseases and cholesterol levels. The two most important omega-3s are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

According to the International Journal of Molecular Sciences, mackerel, salmon, sardines, herring, and trout contain the highest levels of omega-3s. At the same time, mackerel contains the most omega-3: approximately 2.5-2.6 g per 100 g. As Scientific Reports points out, regular consumption of fatty acids helps reduce the levels of inflammatory biomarkers in the body, especially in patients with diabetes and cardiovascular disease.