In addition to improve the brain function, eating fish can also reduce heart disease risk in young women, a new study suggests.
Fish is rich in omega 3 fatty acids. According to recent research published in the journal of the American Heart Association, the fatty acids in fish can help reduce the risk of heart disease.
The study was conducted in women of childbearing age in Denmark. Those who rarely or never ate fish had a 50% more heart problems than those who ate fish regularly. In addition, women who are rarely or never ate fish had a 90% higher risk of heart disease than those who ate fish high in omega-3 weekly.
A total of 49,000 women aged 15-49 were answered food frequency questionnaires about how often they eat fish and the amount of fish they eaten as well as family history questions.
The study reveals even women who ate fish several times a month had benefited. They were less likely to sick.
“Women who ate fish should found encouraging results. It is important to emphasize that to obtain the greatest benefit from fish, women should eat fish at least twice a week,” said lead researcher, Marin Strom.
The most common fish consumed by women in this study include salmon, mackerel, cod, and herring.
“Our study shows that for younger women, eating fish is very important for overall health, and although we found the cardio-protective effect on the level of food is relatively simple, but higher levels can produce additional benefits, “he said.