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Study: Fatty fish consumption lowers heart disease risk

August 1, 2009 by  

Fatty fish consumption lowers heart disease risk, study findsNew research published in the European Heart Journal has found that eating oily fish, such as salmon, tuna, sardines, mackerel and trout at least once per week can contribute to a reduction in the risk of heart failure in men.

The study conducted at Beth Israel Deaconess Medical Center (BIDMC) analyzed 39,367 Swedish men between the ages of 45 and 79 from 1998 to 2004. Its results indicated those who ate fatty fish once a week had a 12 percent lower risk of developing heart failure.

In addition to that, the men who consumed at least 0.36 grams a day of marine omega-3 fatty acids were 33 percent less likely to develop the condition.

Omega-3 fatty acids, whose health benefits extend beyond heart health to possibly include prostate health, are found in abundance in cod liver and other fish oils.

Dr. Emily Levitan, a research fellow in the Cardiovascular Epidemiology Research Center at BIDMC says previous research shows ingredients in fatty fish appear to lower risk factors for a range of heart-related conditions by lowering triglycerides and reducing blood pressure.

"Collectively, this may explain the association with the reduced risk of heart failure found in our study," she stresses.

She says the study further supports the guidelines from the American Heart Association which recommend eating fatty fish twice a week.

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