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Fish consumption is not involved in the prevention of heart attack, has only one possible beneficial effect on diabetics, according to a study by the University of Wageningen in the Netherlands published in the Journal of Heart Failure ‘.

The study began in 1990 and involved men and women aged 55 years living in a suburb of Rotterdam. The results showed no difference in the risk of developing heart failure among those who ate fish and those without.

According to the researchers explain in their work, one in four people will develop heart failure at age 40. The risk increases with age and disease prognosis is poor.

The analysis involved 5299 individuals with a mean age of 67.5 years who had not suffered heart failure and those data were available from their diet. During 11.4 years of follow-up, 669 people developed heart failure. Their usual diet was assessed by a list of self-test and during the interview with an expert.

The results showed that consumption of fish in the diet was not significantly associated with the incidence of heart failure. This risk was measured according to five levels of fish consumption in consumption reflected ecoisapentaenoico acid (EPA) and docosahexaenoic acid (DHA), two fatty acids that have shown some benefits of cardiovascular exercise through mechanisms anti-inflammatory, anti-arrhythmic effects and reduced serum triglycerides, blood pressure and heart rate.

According to Marianne Geleinjse points, Study, “many health authorities recommend two weekly servings of fish, especially oily fish like salmon, mackerel and herring for the prevention of cardiovascular disease. According to our data would change this advice, even although fish consumption was not associated with the development of heart failure in our study group.

The researcher adds that in addition to these fatty acids, fish also contains other healthy ingredients like vitamin D and selenium. “Fish is a good source of protein and is healthier than, say, red meat, Geleijnse incident.

According to the authors conclude, this is only the second study examining the relationship between these two fatty acids and the risk of heart failure: the first in 12 years of follow up among older adults did discover that the consumption of tuna or other grilled fish or cooked, not fried, was associated with a lower incidence of heart failure.

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