As per a new epidemiological study published in the prestigious “Jama Internal Medicine”, Omega-3 can reduce the risk factors associated with chronic heart diseases.
This survey was carried out by a consortium of experts from all over the world, reunited under a powerful acronym: FORCE. This abbreviation stands for Fatty Acids and Outcomes Research Consortium. The purpose of this group is to analyze the effects of fatty acids on fatal illnesses such as chronic heart diseases or cancer.
The lead authors, Liana C. Del Gabbo, a postdoctoral research fellow at Sanford University School of Medicine, and Dariush Mozaffarian of the Friedman School of Nutrition Science and Policy (Tufts University, Boston) gathered extensive data from a series of in-depth studies that deal with the benefits of Omega-3.
The main difference between this study and other surveys lies in the fact that this group of researchers focused their investigation on the analysis of several biomarkers. Unlike previous examinations, which were based on self-evaluation reports, this new one tries to create a link between the biomarkers of seafood-derived omega-3 and the incidence of chronic heart diseases.
For this evaluation, the scientists analyzed 19 studies, originating from more than 15 countries. Out of more than 45,000 participants, experts identified 7973 cases of chronic heart diseases developed over time. The consortium counted more as much as 2700 fatalities caused by different heart conditions.
After establishing a general statistic, the consortium started to calculate the incidence of chronic heart diseases depending on the fatty acids levels derived from seafood and plant consumption.
The results of the study pointed out how important it is to include in our diets foods rich in omega-3, such as fish and vegetables like spinach, broccoli or beans.
The statistic found that the participants with a high level of omega-3 fatty acids had a much lower risk of developing chronic heart diseases over time.
According to the study, a daily menu rich in fatty acids is associated with a 25 percent decrease in the risk of fatal heart attacks.
Even though all fish contain Omega-3, nutritionists recommend eating species like salmon, anchovies, trout, herring or sardines. According to them, the benefits of eating fish are not limited to positive effects of fatty acids. They outlined that fish is a major source of vitamin D, selenium and other elements that can impact people`s lives in a positive way.
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