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Benefits and risks of a fish diet—should we be eating more or less?

Nature Clinical Practice Gastroenterology & Hepatology volume 5, pages 178–179 (2008)Cite this article

The role of omega-3 fatty acids such as eicosapentaenoic acid and docosahexaenoic acid in preventing coronary artery disease has gradually been elucidated, and there is increasing evidence that fish oils have a cardioprotective effect. A controlled trial by Burr et al.1 showed that patients who had had a myocardial infarction had a 29% reduction in mortality over 2 years by eating three fish meals a week. By contrast, patients who were randomized to high-fiber and low-fat diets did not have a significant reduction in mortality. Many trials have since shown the benefit of taking fish oils or eating a diet rich in fish, and the American Heart Association recommends an increase in the dietary intake of omega-3 fatty acids.2

Cardioprotective benefits have been observed with daily consumption of both wild and farmed fish, which are both high in omega-3 fatty acids. The consumption of as little as one fish meal weekly has been shown to be beneficial, with dose-dependent greater benefits up to about five fish meals per week.3

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  1. 16 Cardinal Carter Wing, St Michael's Hospital, 30 Bond Street, Toronto, ON M4V 2V5, Canada khushjeejeebhoy@compuserve.com

Authors and Affiliations

  1. KN Jeejeebhoy is a Physician at St Michael's Hospital, Toronto, and Emeritus Professor of Medicine at the University of Toronto, ON, Canada.,

    Khursheed N Jeejeebhoy

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  1. Khursheed N Jeejeebhoy
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Jeejeebhoy, K. Benefits and risks of a fish diet—should we be eating more or less?. Nat Rev Gastroenterol Hepatol 5, 178–179 (2008). https://doi.org/10.1038/ncpgasthep1067

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