Final answer:
Individuals at risk of CVD should aim to consume 8 ounces of a variety of seafood per week, as recommended by the Dietary Guidelines for Americans, to ensure adequate intake of omega-3 fatty acids found in fish like salmon, which are associated with multiple heart health benefits.
Step-by-step explanation:
When considering dietary intake to manage cardiovascular disease (CVD) risk, the focus often includes the type of fats consumed. A diet high in unsaturated fatty acids, particularly omega-3 fatty acids, is associated with a lower risk of heart disease. Cold-water fish like salmon, trout, and tuna are excellent sources of omega-3 fatty acids, which contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are linked to several health benefits such as reducing triglycerides, lowering blood pressure, preventing thrombosis, and reducing inflammation.
For individuals at risk of CVD, the Dietary Guidelines for Americans recommend consuming 8 ounces of a variety of seafood per week. This is to ensure adequate intake of omega-3 fatty acids without relying on supplements, which may not provide additional benefits if dietary intake is already sufficient. Substituting unsaturated fat for saturated fat and reducing trans fatty acid consumption are also recommended for lowering serum cholesterol and reducing the risk of heart disease.