Oily fish eaters less likely to die of heart disease, study says

EATING oily fish twice a week reduces the risk of dying from cardiovascular disease by one fifth, a study has found.

Researchers in the US tracked 51,000 people worldwide who suffer from cardiovascular disease for more than nine years to identify the benefits of eating foods rich in omega-3, such as salmon, trout, sardines and mackerel.

The study found that the foods reduced sudden deaths and overall mortality by 21 per cent and 18 per cent respectively among those who ate at least six ounces (175g) a week.

They were also 16 per cent less likely to suffer a heart attack or stroke over the next decade.

But the analysis, published in JAMA Internal Medicine, found no evidence that consuming fish helped healthy individuals – even 12 ounces (350g) a week or more.

Co-author of the study, Dr Andrew Mente, of Mcmaster University, Ontario, said: “The consumption of fish – especially oily fish – should be evaluated in randomised trials of clinical outcomes among people with vascular disease.”

Cardiovascular disease is the world’s biggest killer, claiming around 17.9 million lives each year – almost a third of total deaths.