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The CSIRO Healthy Heart Program (Penguin), recommends including salmon, mackerel, tuna or herring on the menu twice a week. But be careful how you cook it: researchers found that women who ate five or more servings of fish per week had a 30 per cent lower risk of developing heart failure than those who ate fish less than once a month. But the benefit applied only if the fish was baked or grilled.
Photo by Shutter stock Jul 5, 2012