Eating fatty fish and taking omega 3 fatty acids derived from marine sources can reduce the risk of heart attacks.
There was a 12 percent reduction in heart failure among those who ate fatty fish only once per week.
Men who consumed between .32 and .40 grams of omega 3 fatty acids per day had the lowest risk overall.
Fatty fish include herring, salmon, mackerel, sardines, albacore tuna, char and whitefish. Other natural food sources of omega 3 fatty acids include walnuts, beans, olive oil, flax seed and winter squash.
Omega 3 fatty acids are a part of the healthy diets of all persons, even those who are not at risk for heart disease. The American Heart Association recommends two servings of fatty fish each week.
Omega 3 fatty acids may also help individuals who have rheumatoid arthritis because of their anti-inflammatory properties, and may reduce the risk of stroke.
There is some evidence that consuming omega 3 fatty acids can also help prevent high blood pressure, and improve brain function and immunity.
There is firm evidence that a diet that contains adequate amounts of omega 3 fatty acids can not only prevent a first heart attack, but can also prevent a second heart attack.