People should try to eat fish at least twice a week as this will benefit their heart health, experts have said.

According to a new advisory from the American Heart Association, eating fish twice a week, especially fish rich in omega-3 fatty acids, will help to reduce the risk of coronary artery disease, heart failure and cardiac arrest.

The advisory was written by a group of nutrition experts. It recommends that people should eat two 3.5oz servings of non-fried fish, or three-quarters of a cup of flaked fish, every week.

People should particularly try to include oily fish, such as salmon, sardines, herring and mackerel, as they are high in omega-3 fatty acids.

"Since the last advisory on eating fish was issued by the association in 2002, scientific studies have further established the beneficial effects of eating seafood rich in omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat," said Prof Eric Rimm, chairperson of the American Heart Association's writing group and professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health in Boston.

The advisory group also reviewed studies about mercury in fish. Mercury is found in most fish, but is particularly prevalent in large fish, such as tuna, swordfish and mackerel.

The group concluded that while mercury contamination may be associated with serious neurological problems in newborn babies, current scientific research suggests that such contamination does not increase the risk of heart disease in adults.

It said that the benefits of eating fish substantially outweigh any risks associated with mercury contamination, especially if a variety of fish is consumed.

This advisory is published in the journal, Circulation.