New research published in the Journal of the American College of Cardiology suggests eating tuna or other broiled or baked fish appears to have a beneficial effect on the electrical system of the heart. As a result, this may help prevent life-threatening heart rhythm disorders.
Recent reports have linked fish intake with a reduced risk of sudden death and irregular heart beats, but the mechanisms responsible for this association was unknown.
Researchers analyzed data from over 5000 adults enrolled in the Cardiovascular Health Study to investigate the link between dietary intake and features seen on electrocardiograms.
The 11 year study found that an intake of tuna or other broiled or baked fish at least once a week was associated with a slower heart rate than eating these fish less than once a month.
Moreover, fish intake at least five times per week was associated with an even healthier heart rhythm.
Intake of fried fish was not associated with any ECG changes.
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