A study from the Netherlands suggests that patients with myocardial infarction who eat fish once or twice a week can reduce the risk of cardiovascular death, and the more fish oil (EPA + DHA) they eat from food, the lower the risk of coronary heart disease death. The study showed that compared with patients with EPA + DHA intake ≤ 50mg / D, those with EPA + DHA intake > 200mg / D had a 31% lower risk of death from coronary heart disease. Every 100mg / D increase in EPA + DHA intake reduced the risk of death from coronary heart disease by 8%. Similarly, the more fish you eat, the lower the risk of death from coronary heart disease. Compared with those with fish intake ≤ 5g / D, patients with fish intake of 20 to 40g / D and > 40g / D had a 27% and 26% lower risk of death from coronary heart disease, respectively. The researchers further found that the higher the blood EPA + DHA content, the lower the risk of coronary heart disease death, cardiovascular death and all-cause death. Compared with patients with blood EPA + DHA content ≤ 1.29% (proportion of all fatty acids), patients with blood EPA + DHA content > 2.52% had a 29% lower risk of death from coronary heart disease. For every 1 standard deviation increase in blood EPA + DHA content, the risk of death from coronary heart disease decreased by 15%. From 2002 to 2006, 4067 elderly patients (60 to 80 years old) with previous myocardial infarction (history of about 4 years) were included in the study, of which 79% were men and 86% took statins. They were followed up until 2018. (outlook new era)