Eating oily fish twice a week ‘may cut risk of death from heart disease by fifth’

EATING oily fish twice a week could cut the risk of dying from cardiovascular disease by more than a fifth, according to new research.

Seafood such as salmon, trout, sardines and mackerel is rich in omega-3 fats that dampen inflammation.

The benefit was identified in patients already diagnosed with conditions that affect the blood vessels, such as hardening of the arteries. Sudden deaths and overall mortality rates fell 21 per cent and 18%, respectively, among those who ate at least six ounces (175g) weekly – about two servings.

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

But there was no evidence consuming any amount of fish helped healthy individuals, even 12 ounces (350g) a week or more.

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

Data was pooled from studies involving more than 191,000 participants worldwide, about 51,000 of whom had cardiovascular disease (CVD). They were tracked for more than nine years.

Dr Mente said: “Dietary guidelines generally encourage consumption of a variety of fish, preferably oily types – for example salmon, sardines, tuna and mackerel – at least twice a week for CVD prevention.”

Fish oil has been shown to reduce the risk of clots in individuals with severely high cholesterol. It also combats high blood pressure.

The analysis published in Jama Internal Medicine found no apparent added protection with higher intake. Dr Mente said: “On this basis, two servings of fish per week may be the minimal amount of fish needed to reach maximum benefit – an amount consistent with current recommendations for CVD prevention – with little additional benefit with higher intakes among patients with vascular disease.”