Omega-3 fatty acids have the ability to lower the risk of heart failure. One major cause of CHF is myocardial infarction or heart attack which is an irreversible injury to heart muscle. According to a clinical trial reported in the European Heart Journal, moderate intake of fatty fish and marine omega-3 fatty acids caused lower rates of heart failure. Men who ate fatty fish once a week had 12% less chances of developing heart failure compared to those who never ate fatty fish. Men who consumed approximately 0.36 g/day were 33% less likely to develop heart failure than men who consumed little or no marine omega-3 fatty acids (0.15-0.22 g/day). Higher intake offered no additional benefit. Consumption of baked or broiled fish is also associated with reduced risk of incident heart failure; consumption of fried fish was associated with an increased risk of heart failure.