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Moderate fish consumption may lower risk in patients with a history of heart failure

Date:
December 21, 2009
Source:
Institute of Food Technologists (IFT)
Summary:
Including fish in a balanced diet has long been associated with the prevention of heart disease, and scientists now believe that it can help preserve heart function in patients who have experienced heart failure. A new study reports that moderate fish consumption can help reduce the risk of left ventricular systolic dysfunction (LVSD) in post acute coronary syndrome (ACS) patients.

Including fish in a balanced diet has long been associated with the prevention of heart disease, and scientists now believe that it can help preserve heart function in patients who have experienced heart failure. A new study in the Journal of Food Science reports that moderate fish consumption can help reduce the risk of left ventricular systolic dysfunction (LVSD) in post acute coronary syndrome (ACS) patients.

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Researchers from the University of Athens in Greece focused on demographical, nutritional, lifestyle, and medical factors combined with the risk of developing left ventricular dysfunction after nonfatal heart failure. The study included nearly one thousand patients who were hospitalized after ACS. At the study's conclusion, researchers noted that consuming fish one to two times per week was independently associated with a considerable reduction of the odds of developing LVSD. However, a higher consumption of fish did not result in further protection from the occurrence of LVSD.

Lead researcher Dr. D. Panagiotakos states, "More research is necessary in this area, including the determination of the type of fish consumed as well as the type of the cooking method (boiling, baking, frying." The authors cite a study that determined consumption of a wide variety of fish is best for minimizing mercury exposure and increasing omega-3 fatty acid intake.


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The above story is based on materials provided by Institute of Food Technologists (IFT). Note: Materials may be edited for content and length.


Cite This Page:

Institute of Food Technologists (IFT). "Moderate fish consumption may lower risk in patients with a history of heart failure." ScienceDaily. ScienceDaily, 21 December 2009. <www.sciencedaily.com/releases/2009/12/091218125944.htm>.
Institute of Food Technologists (IFT). (2009, December 21). Moderate fish consumption may lower risk in patients with a history of heart failure. ScienceDaily. Retrieved March 5, 2015 from www.sciencedaily.com/releases/2009/12/091218125944.htm
Institute of Food Technologists (IFT). "Moderate fish consumption may lower risk in patients with a history of heart failure." ScienceDaily. www.sciencedaily.com/releases/2009/12/091218125944.htm (accessed March 5, 2015).

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