A new study suggests that people with a family history of heart disease may benefit from eating more oily fish. The study, which was conducted by researchers at Karolinska Institutet in Sweden, found that people who ate at least two servings of oily fish per week had a 33% lower risk of death from heart disease than those who ate less than one serving per week.
Oily fish are rich in omega-3 fatty acids, which are polyunsaturated fats that have been shown to have a number of health benefits, including reducing inflammation and improving blood flow. The study's lead author, Karin Leander, said that the findings suggest that people with a family history of heart disease may be able to reduce their risk of developing the disease by eating more oily fish.
"For people with a family history of heart disease, eating more oily fish could be a simple and effective way to reduce their risk of developing the disease," Leander said. "This is especially important for people who are not able to take cholesterol-lowering medications."
The study's findings are supported by previous research, which has shown that omega-3 fatty acids can help to lower blood pressure, reduce the risk of stroke, and improve heart health. The American Heart Association recommends that people eat at least two servings of oily fish per week.
Good sources of oily fish include salmon, mackerel, herring, sardines, and tuna. People who do not like the taste of fish can take omega-3 fatty acid supplements.
While the study's findings are promising, it is important to note that the study was observational and does not prove that eating oily fish causes a lower risk of death from heart disease. More research is needed to confirm the findings of the study. However, the results suggest that eating oily fish may be a safe and effective way to reduce the risk of heart disease.