Consumption of fatty fish rich omega-3 fatty acids may reduce the risk of atrial fibrillation in the elderly, reported in the next issue of Circulation.

Interestingly, the only boiled and baked fish was most useful, noted Dr. Dariush Mozaffarian and his colleagues (Harvard School of Public Health, Boston, Massachusetts). "Apparently, in the preparation of grilled fish and fish sandwiches or decreasing omega-3 fatty acids, the authors suggest.

It is known that the consumption of fish may reduce blood pressure, the severity systemic inflammation, improve diastolic the left heart - that in turn, may reduce the risk of atrial fibrillation. Nevertheless, remained unclear reduces whether the consumption of fish (or other foods), the risk of atrial fibrillation.

In trying to answer this question, the authors examined the Cardiovascular Health Study, a prospective human study incorporating 4,815 people over 65 years of age. The food originally estimated, in 1989-90 respectively. Further observation lasted up to 12 years. During this period, there were 980 new cases of atrial fibrillation.

It was found that among those who used to eat tuna or other fish or atrial fibrillation risk was 28% lower than those who ate fish less than once a month. Use fish five or more times a week reduced the risk of art by 31%. At the same time, fans of fried fish and fish sandwiches risk of atrial fibrillation was even a little higher, perhaps at the expense of others acting factors of diet and lifestyle as a whole.

The exact mechanisms use of fatty fish has yet to be studied.