Health experts advise safer fish cooking and exercise for heart‑disease patients

Nutrition specialists recommend adults eat fish at least twice a week, but warn that common cooking habits can destroy valuable nutrients and create harmful compounds. Frying fish at excessively high temperatures or reusing oil leads to oxidation, producing aldehydes, lipid peroxides and free radicals that may increase inflammation and raise the risk of cardiovascular disease. High heat also reduces omega‑3 fatty acids, which protect the heart and support brain function. Experts suggest frying at moderate heat, using fresh oil or reusing oil only once, and avoiding over‑cooking to preserve B‑vitamins and omega‑3. They also caution against excessive salt, noting the World Health Organization’s limit of 5 g per day, which can be easily exceeded by sauces and seasonings.

The Vietnamese Ministry of Health has issued a handbook for people with chronic conditions, including heart disease, outlining safe physical activity. Patients should engage in moderate‑intensity aerobic exercise such as walking, slow cycling, swimming or dancing for 150–300 minutes per week, or vigorous activity for 75–150 minutes per week. Strength‑training sessions are recommended twice weekly, and older adults should add balance exercises three times a week. Reducing prolonged sitting and incorporating light movement throughout the day are also emphasized.