Eating tuna twice a week could cut the risk of death from heart disease by a third, report researchers at Harvard University.
They found that omega-3 fats, found in fish such as fresh tuna and salmon, protect against the development of erratic and potentially deadly faulty heart rhythms. The fats were also linked to lower blood pressure and heart rate.
There was a 50 per cent lower risk of heart disease death among those eating tuna three + times a week
A second study at Washington University among older people found similar results. There was a 50 per cent lower risk of heart disease death among those eating tuna three or more times a week compared with less than once per month.
However, this was only true when it was baked or grilled. Fried fish did not have the same effect, say the researchers.
Heart disease is the UK’s biggest killer, claiming one in five men and one in eight women.
Read more: http://www.dailymail.co.uk/health/article-2509540/Cut-risk-death-heart-disease-eating-omega-3-rich-tuna.html#ixzz2l4uuWpXY
