Eating fish regularly prevents cardiovascular disease. Instead, eliminating it from the diet increases the risks. A new study by researchers at Aarhus University in Denmark confirms the beneficial function of regular consumption of fatty fish of marine origin, which is rich in Omega-3 fats.
The Danish study, published in the British Journal of Nutrition, evaluated the effects of introducing vegetables and potatoes into the diet as a substitute for red meat, poultry and fish, monitoring the impact on cardiovascular disease, which accounts for nearly 13 billion euros in health care costs in the European Union. From the observation of more than 55 thousand healthy men and women aged 50 to 64 years, it was found that completely eliminating fish leads to an increased risk of myocardial infarction.
Substituting vegetables and potatoes for red meat showed a reduction in cardiovascular disease risk, while no change was associated with poultry meat. Also statistically insignificant is the intake of lean fish, with meager Omega-3 fatty acid content.
