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Coronary Artery Disease: Eating Fish to Lower Your Risk

Topic Overview

Eating fish may help lower your risk of coronary artery disease. As part of a heart-healthy diet, eat at least two servings of fish each week. Oily fish, which contain omega-3 fatty acids, are best for your heart. These fish include salmon, mackerel, lake trout, herring, and sardines.1

In people who have heart problems, omega-3 fatty acids may help lower their risk of death.

Omega-3 fatty acids also lower the risk of sudden cardiac death and abnormal heartbeats.

The U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) recommend that women who may become pregnant, pregnant women, nursing mothers, and young children should not eat shark, swordfish, king mackerel, or tilefish, because these fish have higher mercury concentrations. But for middle-aged and older people, the protection fish offer the heart outweighs the risks of eating these fish. Eating a variety of fish may reduce the amount of mercury you eat.2, 3

High triglycerides

If you have high triglycerides, your doctor may prescribe an omega-3 fatty acids medicine (such as Lovaza). This medicine is a highly concentrated form of omega-3 fatty acids, which can lower triglyceride levels. This medicine is used in combination with diet and lifestyle changes for high triglycerides.

References

Citations

  1. American Heart Association (2006). Diet and lifestyle recommendations revision 2006. Circulation, 114(1): 82–96. [Erratum in Circulation, 114(1): e27.]
  2. U.S. Food and Drug Administration (2004). What you need to know about mercury in fish and shellfish: 2004 EPA and FDA advice for women who might become pregnant, women who are pregnant, nursing mothers, young children. Available online: http://www.epa.gov/fishadvisories/advice.
  3. U.S. Department of Health and Human Services, U.S. Environmental Protection Agency (2006). Mercury Levels in Commercial Fish and Shellfish. Available online: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm.

Credits

By Healthwise Staff
Primary Medical Reviewer Rakesh K. Pai, MD, FACC - Cardiology, Electrophysiology
Specialist Medical Reviewer Colleen Gobert, PhD, RD - Registered Dietitian
Last Revised March 22, 2012

Last Revised: March 22, 2012

Author: Healthwise Staff

Medical Review: Rakesh K. Pai, MD, FACC - Cardiology, Electrophysiology & Colleen Gobert, PhD, RD - Registered Dietitian

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