Just a few servings of fish per week can help reduce the risk of cardiovascular disease (CVD) and mortality for patients who already have a history of CVD, according to new findings published in JAMA Internal Medicine. That same trend is not true, however, for individuals with no prior history of CVD.
The authors examined data from more than 190,000 people in 58 different countries who had participated in one of four international studies. The median follow-up period for participants was 7.5 years.
While 6.4% of study participants without a history of CVD died, that number was 13.1% for patients with prior CVD. The rates of major CVD events were 4.9% for participants without a history of CVD and 16.6% for patients with prior CVD. Also, the authors observed, fish intake ranged from 4.2 g per week to 468.3 g per week.
Overall, the team found, eating 175 g of fish—or approximately two servings—each week was associated with a lower risk of major CVD if the individual had a history of CVD. The benefits appear to primarily occur when eating fish rich in omega-3 fatty acids.
“This study has important implications for guidelines on fish intake globally,” co-author Andrew Mente, PhD, an associate professor at McMaster University in Canada, said in a prepared statement. “It indicates that increasing fish consumption and particularly oily fish in vascular patients may produce a modest cardiovascular benefit.”
The full analysis can be read here.
Michael has more than 16 years of experience as a professional writer and editor. He has written at length about cardiology, radiology, artificial intelligence and other key healthcare topics.