The standard utilization of fish can put in at least two years in our lives, reducing the risk of death from heart attack, stroke and other cardiovascular problems, report scientists from Harvard University and the University of Washington.
A study conducted found that volunteers with higher levels omea-3 fatty acids in the blood were at a 25% lower risk of premature death from cardiovascular causes. The omega-3 fatty acids are a beneficial type of fat, which has been found to protect against heart disease.
The present study showed that these fats reduce by 33% the risk of coronary heart disease and a 27% risk of death from all cardiovascular causes. The best natural sources are “thick” (fatty) fish such as salmon, sardines, mackerel, herring and tuna, and fish oil. However, there are foods fortified with omega-3 fatty acids.
The study of American scientists concluded that people who eat more fish, live on average 2.2 years longer than those who eat what the least.”while fish consumption considered for decades an integral part of a healthy diet, few studies have examined the association of levels of omega-3 fatty acids in the blood with mortality in people aged over 65 years,” said lead researcher, associate professor in the Department of Epidemiology, School of Public Health Harvard. “Our findings substantiate the importance of cardiovascular health for adequate levels of omega-3 fatty acids in the blood and suggest that these levels may actually prolong life.”
While omega-3 fatty acids are essential for brain development in children and cardiovascular health in children and adults, studies have shown that nine out of ten children and two out of three adults do not eat enough fish. As the researchers explain in the journal “Annals of Internal Medicine”, analyzed data from 16 years about 2,700 Americans aged 65 and older at baseline.
The volunteers were generally healthy when they declared their participation in the study and underwent various tests and completed questionnaires about their lifestyle and medical history. They also gave blood samples to measure the levels of three omega-3 fatty acids. The researchers recorded the rates and causes of death among them until the completion of the study and, having taken into account all the other factors that could affect cardiovascular health, concluded that omega-3 fatty acids are highly protective.
That was associated particularly strongly with reduced risk of death from coronary heart disease: the decrease by 40%. Additionally, reduce by 45% the risk of death from heart rhythm disturbances such as aerial fibrillation.
Overall, subjects who ate two or more servings of fish per week (each serving is approximately 140 grams) were at 27% lower risk of death from cardiovascular causes.”