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Fatty Fish for Heart Disease

 

The risks of heart diseases can be lowered by eating fatty fishes.

Studies reveal that by eating several servings of fish rich in omega-3 fatty acids each week may reduce the risk of heart disease and death.

A research team discovered that men without heart disease were 81 percent less likely to experience sudden death if they had high levels of omega-3 fatty acids in their blood regardless of other risk factors such as age or smoking habits.

It is found that 50 percent of people who die suddenly of cardiac causes had no previous signs or symptoms of heart disease.

Omega-3 fatty acids which are found in fatty fishes like salmon and mackerel are beleived to lower the risk of developing an irregular heart rhythm and to reduce the blood cholesterol and clotting.

Another study conducted found that those who consumed at least five servings of fish per week lowered the risk of coronory heart disease by more than 33 percent and cut their risk of fatal heart attack by 50 percent.

Evidences suggests that there is an inverse association between fish intake and heart disease in men and women.