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To Reduce Risk Of Heart Failure, Eat More Baked/Broiled Fish, Avoid Fried Fish

May 24, 2011: 12:00 AM EST
Postmenopausal women who frequently (five or more times a week) ate baked or broiled fish had a lower risk of heart failure than women who ate fried fish, a large-scale U.S. analysis of health data found. Dark fish, like salmon, mackerel and bluefish, were associated with a significantly greater risk reduction than either tuna or white fish (e.g., sole, snapper and cod), the researchers noted. The researches looked at self-reported dietary data from 84,493 postmenopausal women in a women’s health study. Two groups were defined: baked/broiled fish eaters, and fried fish and seafood eaters. “Increased baked/broiled fish intake may lower heart failure risk, while increased fried fish intake may increase HF risk in postmenopausal women,” the researchers concluded.
Rashad J. Belin, et al., "Fish Intake and the Risk of Incident Heart Failure: The Women's Health Initiative", Circulation: Heart Failure, May 24, 2011, © American Heart Association, Inc.
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