Ottawa-Sana
A new Canadian study revealed that eating oily fish such as salmon and sardines twice a week can reduce the risk of dying from cardiovascular disease by more than a fifth.
The study, conducted by Canadian researchers at McMaster University and published in the Journal of JAMA International Medicine, showed that sudden deaths decreased in 190,000 people from 58 countries, or by 21 percent, respectively, among people with cardiovascular disease who ate at least 175 grams of oily fish. Weekly, they were also 16 percent less likely to have a heart attack or stroke over the next decade.
The study showed that fatty fish such as trout, sardines and mackerel rich in omega-3 fats are beneficial for heart, eyes and brain health and for those who suffer from arthritis or dementia and reduce inflammation throughout the body as they are necessary for brain growth and development in infants and are required to maintain normal brain functions in adults.
The American Heart Association states that people need to replace meat rich in saturated fats with oily fish that provide essential omega-3 fats and have anti-inflammatory effects that may prevent narrowing of the arteries that can lead to a heart attack or stroke.
The researchers also found that people who closely followed a traditional Mediterranean diet were more likely to live longer and also less likely to develop obesity.