Eating Fatty Fish – In Moderation – Reduces Risk Of Atrial Fibrillation

Studies have shown that eating oily fish rich in omega 3 polyunsaturated fatty acids can reduce the risk of atrial fibrillation (AF) –an irregular, often rapid heart rate leading to poor blood flow. But a new Danish study found a U-shaped association between eating oily fish and reduced risk of AF: eating too little – or too much – both raise the risk of AF. Data from a long-term study beginning in 1993 and 1997 involving 57,000 Danes (ages 50 to 64) found that the most benefit came when people consumed around 0.63 grams of fish-derived omega 3 fatty acids a day, or about two servings of fatty (oily) fish a week.