Long known as heart-healthy, fish that's baked or broiled also protects against developing heart failure, a new study suggests.
Research tracking more than 84,000 postmenopausal women found that those whose diets included more baked and broiled fish, defined as five or more servings per week, had a 30 percent lower risk of heart failure compared with those who ate less than one serving per month.
"It's interesting that how you prepare fish is just as important as the kind of fish you're eating," said study author Dr. Donald Lloyd-Jones, chairman of the department of preventive medicine at Northwestern University Feinberg School of Medicine, in Chicago.
The study is published in the journal Circulation: Heart Failure.
Fried fish, previously tied to greater risks for strokes, is linked to a higher danger of heart failure, the study found, with even a serving a week associated with a 48 percent greater risk. Also, dark fish such as salmon, mackerel and bluefish were associated with lower risks than either tuna or white fish such as sole, snapper or cod. -- HealthDay