Eating salmon reduces the risk of heart disease death –

Eating salmon reduces the risk of heart disease death Published:  27 September, 2005

“Eating one to two servings of oil-rich fish every week appears to reduce the risk of coronary heart disease by twenty-five per cent”, Scottish Quality Salmon report on their website. The findings are according to one of the biggest studies on heart disease, the Multiple Risk Factor Intervention Trial, carried out in the US, which also revealed that people who regularly ate modest amounts of oil-rich fish had a 40% lower risk of death compared with those eating other diets. Eating oil-rich fish at least once a week has also been shown to reduce the risk of stroke. In a study of 80,000 women, conducted by the Harvard School of Public Health in the US, it was found that those who ate five or more servings of fish a week had one third the risk of stroke compared with women who ate fish once a month or less. is published by Special Publications. Special Publications also publish European Fish Trader, Fishing Monthly, Fish Farming Today, Fish Farmer, the Fish Industry Yearbook, the Scottish Seafood Processors Federation Diary, the Fish Farmer Handbook and a range of wallplanners.