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In a recent study, which takes up the results of previous ones, researchers again point to the interest of fatty fish for the heart.

As very regularly, a study has recently emerged pointing the interest of eating oily fish for the heart. Published in the journal Nutrition, Metabolism & Cardiovascular Diseases, she is interested in the effect of fatty fish on what researchers call “the lipophilic index”, which it would lower, thus helping to preserve heart health.

The results of this study only confirm what we already knew, and this is not surprising because it is a resumption of two previous studies. But in this case, the researchers are interested in the effects of oily fish, eaten in large quantities (4 times a week), on lipophilia. Their search terms are very technical, but the bottom line is the affinity of our cells for fats.

Eating oily fish would help our membranes to be more fluid

According to two studies (carried out on a few people: 79 and 33 subjects), the scientists realized that depending on the diets followed by the subjects (rich in fatty fish, rich in non-fatty fish, and rich in camelina) this fat storage could be more or less high. The best of them was the one based on oily fish, lowering the lipophilic index. This allowed, according to their explanations, to fluidify the functioning of our membranes, with a final beneficial effect of offering us better cardiovascular health.

In summary, fish rich in omega 3, such as salmon, tuna, sardines, herring would help protect the heart. A study published by JAMA Network in March 2021 already pointed out that eating two servings of these products per week reduced the risk of heart attack and stroke by 16%.

Sources: Nutrition, Metabolism & Cardiovascular Diseases, JAMA Network

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