Moderate Fish Consumption Reduces Heart Failure Risk

by VR Sreeraman on  December 20, 2009 at 1:07 PM Diet & Nutrition News
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 Moderate Fish Consumption Reduces Heart Failure Risk
A new study has shown that moderate fish consumption can help preserve heart function in patients who have experienced heart failure.

The researchers from University of Athens in Greece found that consuming fish one to two times per week can help reduce the risk of left ventricular systolic dysfunction (LVSD) in post acute coronary syndrome (ACS) patients.

However, a higher consumption of fish did not result in further protection from the occurrence of LVSD.

Lead researcher Dr. D. Panagiotakos states, "More research is necessary in this area, including the determination of the type of fish consumed as well as the type of the cooking method (boiling, baking, frying."

Previous research has shown that consumption of a wide variety of fish is best for minimizing mercury exposure and increasing omega-3 fatty acid intake.

The new study is published in the Journal of Food Science.

Source: ANI
SRM

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