Their role in heart disease was controversial. But researchers from Stanford and Tufts universities (United States) have decided: fatty acids Omega 3 would reduce cardiovascular risk. Their study, published in the JAMAcompiles 19 other studies on the impact of these lipids on heart health.
A 10% lower risk of developing heart disease
These 19 studies gave the researchers a large panel to analyze, made up of 45,637 people across 16 countries. They then identified all cases of heart disease, fatal or not, and compared them to the levels of omega-3 fatty acids in plasma and in fatty tissue. Result: these omega-3 levels were associated with an approximately 10% lower risk of having a fatal heart disease, such as a heart attack. And this would be valid as well for omega-3 of plant origin (nutsrapeseed and linseed oils, chia seeds) than animal (oily fishcrustaceans and molluscs).
Validating the health benefits of omega-3s
“Our results highlight the importance of fish and omega-3 consumption in a healthy dietsupports Dr. Dariush Mozaffarian, Dean of the School of Nutritional Medicine at Tufts University and co-author of the study, in a press release from the EurekAlert website. This is, he says, an opportunity tounderstand how blood markers of different fatty acids are linked to various health conditions“, which calls for further research.
The health benefits of omega-3s are numerous and their role has already been mentioned, in particular for avoid postpartum depressionfor reduce the number of epileptic seizuresfor protect the eyes from age-related macular degeneration(AMD) or for reduce the risk of prostate cancer.
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