Fish lowers heart disease risk, study finds
The risk of suffering from heart disease can be substantially lowered by eating large amounts of fish, research has found.
Scientists at the University of Pittsburgh discovered that Japanese men, who consume large quantities of fish that contain omega-3 fatty acids, are less likely to have hardened arteries and therefore at lower risk.
The study of nearly 900 men included Japanese and Americans and a report is to published in next week’s edition of the Journal of the American College of Cardiology.
Lead author and assistant professor of epidemiology at the University of Pittsburgh Graduate School of Public Health Akira Sekikawa said: “Our study suggests that very high levels of omega-3 fatty acids have strong properties that may help prevent the buildup of cholesterol in the arteries.”
Online learning provider learndirect launched a range of recipes for foods such as oily fish last week, in response to claims that such products can improve the performance of the brain.
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