Fish once a week halves risk of cardiovascular disease
Many fish eat fish fatty acids and hence the risk of death from heart disease in half. People who eat a serving of fish a week, have half the risk of fatal heart disease than people with less than once a month eating fish. People who eat fish fatty acids and relatively large fish are at less risk. The general recommendation is two times a week to eat fish. According to a study the possible link between omega-3 fatty acids from fish and plant sources and the risk of heart attacks and strokes.
The risk of death from coronary heart disease was 49 percent lower among people who are relatively large fish fatty acids (more than 194 milligrams per day) were within, than people who were just little inside. When specifically looking at a heart attack, the risk was even 62 percent.
Omega-3 fatty acids are not only found in fish, but also in plant products such as oils (eg linseed oil and soybean) and walnuts. This plant is called variant alpha-linolenic acid and may protect against stroke, but not against cardiovascular disease, according to the survey. They found a significant reduction in the risk of stroke (particularly stroke) with an intake of more than 1.1 grams per day.