Risk of developing heart failure may be lower for postmenopausal women who frequently eat baked or broiled fish, but higher for those who eat more fried fish, according to researchers. In a recent study, dark fish such as salmon was healthier for the heart than tuna or white fish such as sole. Eating fried fish one or more times per week was associated with a 48 percent higher risk of heart failure in postmenopausal women compared to those who ate it infrequently.

Source: Heart failure risk lower in women who often eat baked/broiled fish