The consumption of omega 3 fatty acids present in fish like salmon, sardines and anchovies, is linked to a 10% reduction in the risk of dying from heart attack - according to a study published on Monday (27) in the United States.
The researchers analyzed the levels of omega 3 in the blood and tissues of participants from 19 studies in 16 countries, according to the article published in the medical journal JAMA Internal Medicine.
They found that omega 3 "was associated with a risk about 10% less fatal heart attacks," but the same correlation was not observed in the case of non-fatal heart attacks.
This suggests "a more specific mechanism for the benefits of omega 3 related to the death," the researchers said.
The new results "provide the most complete picture to date on the preventive effects of omega 3 against heart disease," said co-author of the study Liana Del Gobbo, researcher at the Faculty of Medicine at Stanford University in California.
The omega-3 present in both plants and in seafood was associated with lower 10% risk of fatal heart attacks.
Main source of omega 3, fish are also rich in specific protein, vitamin D, selenium and other minerals and elements, the researchers said.
Vegetables, omega 3 is present in walnuts, flaxseed oil, canola oil and some other seeds and their oils.
The new study provides "an unprecedented opportunity to understand how blood biomarkers of different fats and fatty acids are related to different health states," said senior author Dariush Mozaffarian, the School of Nutrition at Tufts University.
The researchers studied more than 45,630 patients. Of these, 7973 suffered heart attacks for the first time, with 2,781 deaths recorded between them.
"The results of several studies were similar regardless of age, sex, race, presence or absence of diabetes, aspirin or drugs to lower cholesterol," added Del Gobbo.
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