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Summary Fats in fish, called omega-3 fatty acids, reduce the risk of dying of heart disease, says research.
Some oily fish have high content of omega-3 fatty acids which get into heart muscle and protect against the potentially lethal effects of severe abnormal rhythms that occur during heart attacks or even in the absence of heart attacks.The evidence suggests that these omega-3 fatty acids help prevent deaths after heart attacks, but do not prevent the heart attacks themselves.The study further says, eating fish once a week or even less reduced stroke risk by 12 percent and that each additional serving per week might reduce risk of stroke by another 2 percent.
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