Just 2 Servings a Week of Oily Fish May Lower Cardiovascular Event Risk

Oily fish such as trout, salmon, tuna, and sardines are rich in omega-3 polyunsaturated fatty acids. A recent study suggests that consuming 2 servings weekly of oily fish (equivalent to 6 ounces) may help lower the risk of major cardiovascular events in people with a history of heart disease or stroke.

For their study, the researchers used data from 4 studies that included 191,588 participants from 60 countries. The studies used validated food frequency questionnaires to assess dietary intake of fish. Participants were followed for an average of 9.1 years and all incidences of major cardiovascular events were recorded.

Participants with a history of cardiovascular disease who consumed at least 6 ounces of oily fish per week were found to have a significantly lower risk of major cardiovascular events compared to those who consumed 2 ounces or less per month. No similar benefit was seen in participants without a history of heart disease or stroke.

The study was conducted by researchers from Hamilton Health Sciences and McMaster University.It was published online ahead of print on March 8, 2021 in the journal JAMA Internal Medicine.