The low mortality from coronary heart disease in Green¬land Inuit is attributed to their intake of more than 350 g per day of whale and seal meat. In Japan, the incidence of coronary heart disease is much lower in areas where fish consumption is high, but the alpha-linolenic acid in soybeans and other products may be responsible for their low mortality from heart disease.
Fatty fish contains omega n-3 fatty acids represented mainly by eicosapentaenoic and docosahexaenoic acids. These agents have an aspirin-like effect that prevents blood platelets from clumping together; this action prevents clot formation. They also have other beneficial effects on the walls of the arteries.
Nonetheless, studies of large populations in Norway and Japanese men in the Honolulu Heart Program showed no beneficial effect of fish intake on cardiovascular disease. In contrast, however, a study in 872 men followed from 1960–1980 showed a 40% reduction in the risk of death from coronary heart disease in those who ate an average of 70 g of fish a week compared with those who did not eat fish. The Western Electric Study of 1931 men followed for 25 years showed some reduction in coronary heart disease mortality in men eating approximately 60 g of fish per week compared with those who ate no fish. These nonrandomized studies have many limitations, however, and may not answer questions adequately.

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