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Baked fish is good for the heart

July 29 2006

It turns out the tuna and other kinds of oily fish, baked or grilled, contribute to the maintenance of normal heart rhythm, say researchers from Harvard Medical School.

The study, begun in 1989-1990, took part in 5096 people aged 65 years and older. Volunteers answered questions about how often and what exactly the fish they consume, in addition, all participants had made ECG.

It turned out that the use of grilled or grilled tuna and other oily fish species contribute to slowing the heart rate and normalization of a number of indicators of the electrical activity of the heart. Moreover, the favorable effect was observed in people consuming fish meals at least 1-2 times a week, reports

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