Eating tuna or other fish, broiled or baked, appears to have a beneficial effect on the electrical system of the heart, which may help prevent life threatening heart rhythm disorders, according to a new report. Evidence from animal studies has suggested a direct effect from fish oil intake on the hearts electrical circuitry.

As reported in the Journal of the American College of Cardiology, Dr. Dariush Mozaffarian, of Harvard Medical School, Boston, and colleagues analyzed data from 5.096 adults enrolled in the Cardiovascular Health Study to investigate the link between dietary intake of fish n-3 fatty acid and features seen on electrocardiograms. Intake of the fish at least once a week was associated with a slower heart rate than eating these fish less than once a month.

Moreover, fish intake at least five times per week was associated with an even healthier heart rhythm. Consumption of marine n-3 fatty acids appeared to have similar effects; intake of fried fish was not associated with any ECG changes.

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