What`s good for women`s heart? Baked mackerel!
Postmenopausal women who often consumed baked or broiled fish had a 30 percent lower risk of developing heart failure, as compared to women who seldom ate it. And dark fish like salmon and mackerel are particularly good.
A maximum serving of five or more per week of baked or broiled fish was linked with a lower risk, says a large-scale study.
Previous research has found that fatty acids (omega-3) in fish, EPA, DHA and ALA may lower risk of heart disease by decreasing inflammation, resisting oxidative stress and improving blood pressure, cardiac and blood vessel function, reports the journal Circulation: Heart Failure.
Researchers found that dark fish (salmon, mackerel and bluefish) were associated with a significantly greater risk reduction than either tuna or white fish (sole, snapper and cod).