Eating oily fish twice a week slashes the risk of heart disease and halves the odds of a fatal heart attack, say experts. Just two 3.5 ounce (100g) portions every seven days also cuts stroke danger by 14 per cent. But three portions or more has no added heart benefit.
Supplements containing Omega-3, the fatty acids in fish which reduce blood clotting and inflammation in the heart, do not have the same effect.
Fried fish is less effective as steamed or baked, said the American Heart Association. It urged substituting meats high in "artery-clogging saturated fats", such as sausages, with fish. Salmon, Mackerel, Herring, Trout, Sardines, Pilchards and Tuna are best.
Tracy Parker, from the British Heart Foundation, said Brits eat on average only one third of a portion of oily food a week. She said: "studies like this should give us an incentive to choose fish for dinner for the sake of our heart health."
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