Eating at least one serving of fatty fish per week reduced the chance of dying from a heart attack by 44%, according to a new study presented at the AHA's recent Conference on Cardiovascular Disease Epidemiology and Prevention. Tuna, salmon, and mackerel are examples of fatty fish.

In contrast, eating fried fish, which is usually leaner fish such as cod, catfish, and snapper, was not associated with a lower risk of dying from a heart attack. Fish contains the "good fats" omega-3 polyunsaturated fatty acids (PUFAs), and fatty fish have more of these than do other fish.

The report was based on an analysis of the relationship between eating fatty fish, eating fried fish, and the risk of fatal heart attack or coronary heart disease deaths among nearly 4000 men and women (average age 72) involved in an NIH Cardiovascular Health Study.

The AHA Dietary Guidelines, which were revised late last year, now recommend eating at least 2 servings of fatty fish per week.