Eating fish reduces people risk of dying prematurely by nearly 40 per cent, new research suggests. High amounts of salmon, cod and haddock lowers women’s risk of dying from Alzheimer’s disease by 38 per cent, while a fishy diet decreases men’s risk of passing away from chronic liver disease by 37 per cent, a Chinese study found. Previous research suggests omega-3 fatty acids in fish help to reduce inflammation, which lowers people’s risk of cancer and heart disease. Yet, omega-3’s benefits only occur if fish is baked, grilled or poached, with frying increasing the risk of heart or lung-related deaths in women. This is thought to be due to frying causing the development of trans fatty acids, which raises calorie levels in meals, according to the scientists.