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Omega-3s May Lower Risk of Death from Heart Attack

Cardiovascular disease is one of the leading causes of death in the United States. A recent study suggests that eating seafood and plant-based omega-3s may lower the risk of dying from a heart attack.

For this study, researchers examined data from 19 trials in 16 countries that included a total of 45,637 participants. They looked at biomarkers of seafood-derived omega-3s — DHA, DPA and EPA — as well as ALA, which is a plant-derived omega-3.

They found that people with the highest blood levels of omega-3s were at a 25% lower risk of dying from heart attack when compared to those with the lowest blood levels. When they looked at the specific omega-3s, they found that ALA was associated with a 9% lower risk and that DHA, DPA and EPA were associated with a 10% lower risk.  DPA was also associated with a 6% lower risk of heart attack in general.

The researchers claim that measuring omega-3 blood levels is a more reliable way to evaluate the association between omega-3 intake and fatal heart attack. Participants may not always provide accurate information when self-reporting, which can skew results.

Researchers from Stanford University led the study. It was published on June 27, 2016, in JAMA Internal Medicine.

Omega-3s have been linked to a number of health benefits, including improved mood, improved joint mobility, reducing the risk of age related macular degeneration, and aiding your immune system.

Because omega-3 fatty-acids are not found naturally in the human body, it is especially important to make sure that they are a part of your daily diet. Oily, dark fish such as tuna and salmon are high in omega-3s. For people who don’t like fish, consider taking a daily high quality non-fish supplement that has been tested for purity and potency.

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