Study Reaffirms Value of Eating Fatty Fish

SAN ANTONIO - Older people who eat at least one serving of fatty fish like mackerel or salmon each week are less likely to die from a heart attack, according to a study by scientists in Washington state.

The findings add more data to a growing body of evidence about the health benefits of fish that are rich in Omega-3 fatty acids, said Dr. David Siscovick,a professor of medicine and epidemiology at the University of Seattle's Cardiovascular Health Research Unit.

"We found that eating modest amounts of fatty fish was associated with a 44 percent lower risk in fatal heart attacks," Siscovick said. So-called fatty fish like salmon have higher amounts of Omega-3 fatty acids than leaner fish like cod and snapper. Omega-3 fatty acids are believed to reduce the risk of arrhythmias, or irregular heartbeats, that can trigger fatal heart attacks.

Contemporary research has shown Omega-3s are integral to development of visual acuity in children and has beneficial ef fects on patients with inflammatory or autoimmune illnesses like lupus, arthritis and Crohn's disease, Simopoulos said. "The current study bolsters earlier findings about heart benefits of Omega-3. We've had very good clinical studies that show (Omega-3 fatty acids) lower blood pressure, lower triglyceride (blood fat) levels and lower the tendency for thrombosis (blood clots)".