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Member Research and Reports

Member Research and Reports

Washington Study Finds Eating Fatty Fish Linked to Reduced Risk of Death

People who ate high levels of oily fish tended to live longer than those who ate no fish at all, according to a study from the University of Washington School of Public Health. People who regularly ate fatty fish such as salmon and fresh tuna and who took dietary supplements of fish oil had an 18 percent reduced risk of overall mortality, compared to those who ate no fish, researchers said. Those who consumed high levels of fish also had a 23 percent lower risk of cancer death, according to the study, published in the American Journal of Epidemiology.