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Eating Lots of the Right Fish Greatly Reduces the Risk of Heart Failure

A study conducted at the Northwestern University Feinberg School of Medicine in Chicago shows that eating broiled or baked fish five times per week greatly reduces the chance of heart failure.

The findings were published on May 24, 2011 in Circulation: Heart Failure.

The researchers looked at 84,493 postmenopausal women over the course of 10 years. The women were participating in the United States Women’s Health Initiative.

Women who ate at least five servings of fish per week were 30% less likely to have a heart attack than women who ate fish only once a month.

Perhaps the most important finding, however, was that the type of fish consumed and how it is prepared are essential to these results. Women who ate fried fish as little as once per week were 48% more likely to develop heart failure. Additionally, researchers found that darker fish—such as salmon, tuna, mackerel, and blue fish—delivered more of the essential omega-3 fatty-acids than white fish.

Studies have linked omega-3 fatty-acids to numerous health benefits, including reducing the risk of age-related cognitive decline, improving mood and reducing the risk of age-related vision loss. Some studies have even suggested that daily consumption of fish or an omega-3 supplement can ease depression.

If you are finding it hard to work fish into your diet, or are concerned about high mercury levels that may be present in fish, a high quality fish oil supplement is a reasonably priced, safe alternative. Always make sure the supplement you choose is certified for potency and purity so you can be certain it does not contain contaminants.

Previous article Supplementation With Antioxidant Combination May Help Cognitive Function

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