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Eating fish reduces the risk of heart attack

Употребление рыбы снижает риск инфарктаRegular consumption of fish reduces the risk of myocardial infarction and other heart diseases by 30%.

Intake of fatty acids omega-3 in sufficient degree, greatly reduce the risk of occurrence and development of diseases of the cardiovascular plan.

American scientists were able to prove that the presence in the diet of marine products to prevent death from a heart attack.

The study was carried out by scientists from Stanford University, Garvardskogo Boston University and tufts University. The research appeared in the scientific journal JAMA Internal Medicine.

A group of scientists decided to combine numerous major studies on the impact of eating fish oil for a healthy condition of the human body. In the end, it was analyzed more than 20 studies conducted in 16 countries, which were attended by almost 46 thousand people. At the same 7972 respondents were registered with heart attacks, and 2782 persons have died of a heart attack. Scientists saw that the risk of heart disease is increased if the diet was no fish or any other seafood. In the opposite situation, in contrast, declined by 10% the risk of death from a heart attack.

“We studied the results of the research, including those which have never been written, form the most complete picture of the impact of omega-3 fatty acids on the blood vessels of the heart. As it turned out, the results do not depend on gender, age, race, presence in the body diabetes, or lack thereof, and the use of cholesterol lowering drugs,” says a representative from Harvard University Dariusz Mozaffarian.

Particularly useful nutrients in the human diet such types of fatty fish like trout, salmon, anchovies, herring, sardines. In addition, fish contains specific proteins, selenium, vitamin D, and other minerals.

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