Heart Disease Patients Should Eat More Fish
Heart Disease Patients Should Eat More Fish
Recent findings from Kuopio University in Finland indicate that heart disease patients should consume more fish in their daily diet. Over the past five years, researchers tracked over 400 patients who had undergone coronary artery bypass surgery or suffered myocardial infarction. They discovered that patients who regularly ate fish had a 63% lower mortality rate than those who never ate fish—regular fish consumption significantly reduces death rates among heart disease patients.
Further research shows that n-3 fatty acids obtained from fish meat reduce the occurrence of arrhythmias, thus lowering the risk of sudden death due to arrhythmia. Additionally, n-3 fatty acids prevent blood clot formation, lower blood pressure, and strengthen blood vessel walls. Experts therefore recommend heart disease patients eat more fish—ideally twice a week.
Experts from Shanghai Changhai Hospital’s Nutrition Department affirm the Finnish study’s conclusion. Among all food types, fish—especially marine fish—contains significantly higher levels of n-3 fatty acids than other foods, playing a role in preventing coronary heart disease and arteriosclerosis. Professor Shen Weifeng, Deputy Director of Renji Hospital and Head of Cardiology, supports this view, stating that compared to pork, fish has less fat and more fatty acids—beneficial for heart disease patients. The lower incidence of heart disease in Hokkaido, Japan, and coastal regions of Northern Europe correlates with their frequent fish consumption.