One portion of fish and chips a week could increase your risk of heart attack by 50%

Eating fish and chips just once a week could increase your risk of heart failure by almost 50 per cent, a study has found.
Researchers in the U.S. found that white fish - including cod and sole - were among the least effective at reducing heart risks.
And frying the fish not only canceled out any beneficial effects, but could even reverse them.
The study analysed the diet of 84,493 women aged between 50 and 79 over eight years.
Those who ate five or more portions of baked or boiled fish a week were found to reduce their risk of heart attack by 30 per cent.
But those who consumed just a single portion of fried fish saw their risk of heart failure rising as much as 48 per cent.
Dark fish - including salmon and mackerel - was found to be the best for reducing heart disease dangers.

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