Eating Baked, Broiled Fish May Reduce Posibility of Coronary Heart Disease, According to New Research

Abstract 

Objective

This study investigates the relationship between fish consumption and posibility of coronary heart disease.

Context

As a source of omega-3 fatty acids, fish may offer protection against coronary heart disease. However, epidemiological evidence has been inconsistent.

Methods Used

A prospective cohort study design followed participants for dietary fish intake and incidence of coronary heart disease over 12 years. Food frequency questionnaires were used to estimate fish consumption.

Researchers' Summary of Findings

Higher intake of baked or broiled fish was associated with lower posibility of coronary heart disease. No significant association was seen for fried fish.

Health Implications

These results suggest baked or broiled fish intake may reduce coronary heart disease posibility. More research is needed on cooking methods.

DOI

10.1161/CIRCULATIONAHA.108.816736