Eating fish cuts risk of heart problems

A relatively low level of fish consumption reduces the risk of having a heart attack and an acute coronary syndrome (ACS) such as heart-related chest pain. Researchers form the Harokopio University, Athens, analysed fish consumption among 848 patients who had experienced an ACS and 1078 similar subjects who had not. After accounting for other potentially influential factors, fish consumption was found to be associated with a 38 percent reduced risk of ACS. Further analysis showed that fish consumption was tied to an 11 percent reduced risk of developing ACS among smokers and a 24 percent reduced risk among diabetics - two groups with high risks of heart disease. Interestingly, this benefit was only seen when no more than 150 grams (about 5 ounces) of fish was consumed each week. The lack of an association between moderate and high levels of fish consumption was unexpected. This observation could possibly suggest a threshold regarding the beneficial effect of fish consumption on ACS risk.