We’ve been told for years eating fish will ward off heart disease but a new study has raised questions about just how beneficial it really is.
The study was published in the Journal of the American Medical Association and included data collected from close to 200,000 people in 40 countries over almost a decade. The participants had to keep a record of their fish consumption.
The research found if you already have cardiovascular disease, eating two serves or 175g of fish a week lowers the risk of heart attack or stroke.
But the benefits weren’t seen in healthy people.
Despite the findings, experts say fish is still a highly nutritious food.
“There’s been a lot of evidence over the years – epidemiological evidence – that people who eat fish tend to get less heart disease and our recommendation still stands,” Heart Foundation Cardiologist, Professor Garry Jennings said.
The Heart Foundation recommends all Australians eat two to three servings a week.
Some of the best types are salmon, mullet, mackerel and sardines.
“It’s a matter of eating the right fish, at the right time, with the right other foods as part of a balanced diet,” Professor Jennings said.