(...) "Intake of tuna fish or other broiled or baked fish, but not fried fish, was associated with lower risk of developing heart failure. Lower risk was seen with intake just once or twice per week,"

(...) "Prior studies have shown fish intake to be associated with lower risk of fatal heart attacks. The results of the present study suggest that intake of fatty fish - high in omega-3 fatty acids - may reduce the risk of developing heart failure as well,"

(...) Eating fish three or four times a week was linked to a 31 percent lower risk of developing congestive heart failure over the next 12 years. However, fried fish consumption was linked to a higher risk of congestive heart failure.

(...) "This study, as well as the results of our prior work, suggests that the type of fish meal consumed is likely to affect the degree of cardiovascular benefit one might receive. This study suggests that intake of fried fish, particularly lean (nonfatty or white) fish, is unlikely to provide the same cardiovascular benefits as fatty or oily fish," Dr. Mozaffarian said.

(...)The benefits appeared to be connected with the amount of omega-3 fatty acids the participants consumed. Those with the highest levels of long-chain n-3 fatty acid intake had a 37 percent lower risk of congestive failure than those with the lowest intake.

(...) "Intake of tuna and other broiled or baked fish was associated with higher blood levels of omega-3 fatty acids in this study, suggesting these were mostly fatty, oily fish higher in omega-3 fatty acid content.

(...) intake of fried fish was not associated with blood levels of omega-3 fatty acids in this study. Because frying does not destroy omega-3 fatty acids in fish, this suggested that most fried fish consumed by these older adults were lean, white fish species, which tend to have low levels of omega-3 fatty acids. Also, he pointed out that frying may add harmful substances, such as trans-fats and oxidation products.

(...) The absence of observed benefit with fried fish intake might therefore be related to the combination of low levels of omega-3 fatty acids and potential harmful effects of the cooking process, he said.

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