Baked or Broiled Fish May Cut Heart Failure Risk
May 24, 2011 -- Eating baked or broiled fish regularly may decrease the odds of heart failure in older women, new research suggests. But eating fried fish, even in small amounts, may have the opposite effect.
Researchers analyzed the self-reported diets of 84,493 postmenopausal women who participated in the Women's Health Initiative Observational Study. They found that those who ate the most baked or broiled fish -- five or more servings per week -- had a 30% lower risk of heart failure, compared to those who ate it less than once a month. In the study, eating fish included shellfish.
The scientists note that previous research has found that fatty acids in fish, called omega-3 acids, may reduce risk of cardiovascular disease by decreasing inflammation and improving blood pressure and heart and blood vessel function.
This study shows an association between eating fish and heart failure risk, but it is not designed to show cause and effect.
Slideshow: The Truth About Omega-3, the Good Fat
Researchers analyzed the self-reported diets of 84,493 postmenopausal women who participated in the Women's Health Initiative Observational Study. They found that those who ate the most baked or broiled fish -- five or more servings per week -- had a 30% lower risk of heart failure, compared to those who ate it less than once a month. In the study, eating fish included shellfish.
The scientists note that previous research has found that fatty acids in fish, called omega-3 acids, may reduce risk of cardiovascular disease by decreasing inflammation and improving blood pressure and heart and blood vessel function.
This study shows an association between eating fish and heart failure risk, but it is not designed to show cause and effect.
Slideshow: The Truth About Omega-3, the Good Fat
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