TUESDAY — Long known as heart-healthy, fish that's baked or broiled also protects against developing heart failure, a new study suggests.
Research tracking more than 84,000 postmenopausal women for an average of 10 years found that those whose diets included more baked and broiled fish — defined as five or more servings per week — had a 30 percent lower risk of heart failure compared to women who ate less than one serving per month.
"A direct relationship between fish and heart failure is not necessarily intuitive because you might expect it protects against heart attacks," said senior study author Dr. Donald Lloyd-Jones, a preventive cardiologist and chair of the department of preventive medicine at Northwestern University Feinberg School of Medicine, in Chicago. "But that's not the mechanism in place here . . . and I think that's kind of interesting. It's also interesting that how you prepare fish is just as important as the kind of fish you're eating."
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