Abstract 

Objective: This study investigates the relationship between fish consumption and risk 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 risk 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 risk. More research is needed on cooking methods.

DOI: 10.1161/CIRCULATIONAHA.108.816736