People who eat several servings of fish each week may lower their risk of heart disease and death. Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CHD). Omega-3 fatty acids, which are found in fatty fish such as salmon and mackerel, may lower the risk of developing an irregular heart rhythm and reduce blood cholesterol and clotting, all risk factors for heart disease.
In a study carried out by researchers from Brigham and Women's Hospital and Massachusetts General Hospital, Boston, blood samples were taken from 94 men who died suddenly from heart disease and 184 healthy men matched for age and smoking. Men were put into one of four categories corresponding to the level of omega-3 fatty acids in their blood.
Men in the second-lowest quartile had a 45% lower risk of sudden cardiac death compared with those in the lowest quartile, and those in the second highest quartile had a 72% lower risk of death. The results show that the risk of sudden death decreased as the amount of omega-3 fatty acids in the blood rose. Men without heart disease were 81% less likely to experience sudden death when their blood levels of omega-3 fatty acids were high regardless of their age, smoking habits, or the amount of other types of fatty acids in their blood.
The results suggest that increasing intake of omega-3 fatty acids in the
diet may substantially reduce the risk of sudden death, even among those without a history of heart disease. The findings support a growing body of research indicating that omega-3 fatty acids found in fish may reduce the risk of heart disease and death. It is recommend that people eat more fish as part of a healthy diet.
NEJM April 2002, Vol. 345(15)