Researchers from Northwestern University in the United States, in collaboration with colleagues at the University of Pavia in Italy, find that including oily fish in the diet can lower the risk of cardiovascular disease. The findings were published in MDPI publications.
Examining 78,805 cardiovascular disease cases described in prior studies on how fish consumption affects health, the analysis shows that higher intake of fatty fish is linked with an 8% reduction in cardiovascular risk.
Scientists calculated that consuming 50 grams of fish daily lowers the chance of developing both life-threatening and non-life-threatening cardiovascular problems by about 9%. Increasing to 150 grams per day is associated with roughly a 30% decrease in risk. The protective effect is likely tied to omega-3 polyunsaturated fatty acids found in fish.
Researchers note that further work is needed to translate these findings into clear, practical guidelines on how much fish to eat and how best to prepare it for maximum health benefit.
These insights come alongside other advances in liver disease treatment, suggesting a broader potential for diet and nutrition to support complex health conditions.