Low Omega-3 Levels Associated With Increased Risk of Early Death
body needs omega-3 fatty acids for many functions, from muscle activity to cell growth. A recent study suggests that low blood concentrations of omega-3 fatty acids are as a strong a predictor of early death as smoking.
Participants in the study included 2,240 adults who took part in the Framingham Offspring Cohort. They were followed for an average of 11 years. Researchers examined the association between all-cause mortality and various risk factors, including diet-based biomarkers such as fatty acids.
Participants with the highest omega-3 index were 33% less likely to die during the follow-up period compared to those with the lowest omega-3 index. The risk of death associated with a low omega-3 index was equivalent to the risk associated with smoking and diabetes.
The study was conducted by researchers from Tufts University and the University of Guelph. It was published online ahead of print on June 16, 2021, in the American Journal of Clinical Nutrition.