Eat at least two fish meals per week. The evidence is strong that the oils in darker types of fish, such as salmon, tuna, mackerel and herring, are beneficial for the heart and brain and may even lower risk of cancer.
-Dr. JoAnn Manson, chief of the division of preventive medicine at Brigham and Women's Hospital and professor of Medicine at Harvard Medical School
(Aram Boghosian for The Boston Globe)


