In study of older Americans, average age 72, those who consumed fatty fish even just once a week lowered their risk of a fatal heart attack by 44% compared to the risk among those who did not opt for the fish. Researchers from the University of Washington's Cardiovascular Health Research Unit say, however, that the benefit does not extend to fried fish.
The researchers collected information on dietary fish intake from 348 study participants, all of whom were followed for more than 6 years. Eating fatty fish like mackerel, salmon and sardines increased the levels of heart healthy omega-3 fatty acids in the blood. Other researchers have reported that these omega-3 fatty acids prevent heart attacks by protecting against irregular heartbeats and lowering blood triglyceride levels. Last fall, the American Heart Association issued new dietary guidelines, which recommend eating fatty fish at least twice a week.
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