SAN ANTONIO - Older people who eat at least one serving of fatty fish like mackerel or salmon each week are less likely to die from a heart attack, according to a study by scientists in Washington state.

Researchers from the University of Seattle found that patients who ate leaner fish, typically prepared by frying, did not enjoy the same heart-health benefits.

The study was presented at the American Heart Association's Annual Conference on Cardiovascular Disease Epidemiology and Prevention in San Antonio.

The findings add more data to a growing body of evidence about the health benefits of fish that are rich in omega-3 fatty acids, said Dr. David S. Siscovick, a professor of medicine and epidemiology at the University of Seattle's Cardiovascular Health Research Unit.

``We found that eating modest amounts of fatty fish was associated with a 44 percent lower risk in fatal heart attacks,'' Siscovick said. ``We did not observe a lower risk among individuals who ate fried fish.''

So-called fatty fish like tuna, mackerel and salmon have higher amounts of omega-3 fatty acids than leaner fish like cod and snapper. Omega-3 fatty acids are believed to reduce the risk of arrhythmias, or irregular heartbeats, that can trigger fatal heart attacks.

In their study, researchers examined a database of about 4,000 patients involved in a large study that looked at the causes of heart disease and strokes among older men and women.

The participants were all 65 or older and free of cardiovascular disease when they enrolled. A food-frequency questionnaire collected data on fish consumption by the participants, who were followed for almost seven years.

Leaner fish typically was prepared by frying, Siscovick noted, and researchers couldn't determine what impact the cooking method had on the lack of heart benefits.

``We couldn't separate out whether it was that the fish were lean or that the fish was fried,'' he said. ``But it looks like fatty fish and fried fish differ in their association with fatal heart attacks.''

Dr. Artemis Simopoulos, president of the Center for Genetics, Nutrition and Health in Washington, D.C., said the evidence surrounding omega-3 dates back to prehistoric times. Studies suggest the nutrient was a greater component of human diets as the species evolved.

Contemporary research has shown omega-3s are integral to development of visual acuity in children and has beneficial effects on patients with inflammatory or autoimmune illnesses like lupus, arthritis and Crohn's disease, Simopoulos said.

The current study bolsters earlier findings about heart benefits of omega-3, she said.

``We've had very good clinical studies that show (omega-3 fatty acids) lower blood pressure, lower triglyceride (blood fat) levels and lower the tendency for thrombosis (blood clots),'' Simopoulous said.

Siscovick noted that fatty fish should be just one component of a balanced and healthful diet.

The heart association's new dietary guidelines, published last year, recommend that adults eat two servings of fatty fish weekly as part of a diet that includes plenty of fruits, vegetables and whole grains, while limiting saturated fats.

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