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Fish

Salmon, tuna, and other oily fish can help patients with heart disease live longer, studies have shown, because their omega-3 fatty acids help fight dangerous inflammation that can damage our DNA. The same may be true for the rest of us, as well: A 2009 study from the University of Hawaii found that men who ate the most baked or boiled fish—as opposed to fried, dried, or salted—reduced their risk of heart-disease related death by 23% compared to those who ate the least. (The study also found that women who ate low-sodium soy sauce or tofu also saw heart-health benefits.)

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