Coronary Artery Disease: Eating Fish to Lower Your Risk

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Coronary Artery Disease: Eating Fish to Lower Your Risk

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Eating fish may help lower your risk of coronary artery disease. Canada's Food Guide recommends that healthy adults 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 tuna, salmon, mackerel, lake trout, herring, and sardines.

In people with heart problems, omega-3 fatty acids may help lower their risk of death. Omega-3 fatty acids can:

  • Lower levels of triglycerides (fats that may help clog arteries).
  • Affect blood clotting.
  • Lower blood pressure.

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

If you have high triglycerides, your doctor may recommend that you take a daily fish oil supplement with 2 to 4 grams of omega-3 fatty acids. Do not take more than 3 grams of omega-3 fatty acids supplements without consulting your doctor, because high amounts can cause excessive bleeding in some people. Your doctor may prescribe a medicine that is a highly concentrated form of omega-3 fatty acids.

According to Health Canada, pregnant and nursing women should only eat 150 grams per month or less of fresh and frozen tuna, shark, swordfish, escolar, marlin, and orange roughy because these fish often have high mercury levels.1 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.



  1. Health Canada (2007). Health Canada's revised assessment of mercury in fish enhances protection while reflecting advice in Canada's Food Guide. Available online:


By Healthwise Staff
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Primary Medical Reviewer Brian D. O'Brien, MD - Internal Medicine
Specialist Medical Reviewer Rhonda O'Brien, MS, RD, CDE - Certified Diabetes Educator
Last Revised August 23, 2010

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