Omega-3s cut heart attack risk by 10 per cent

CONSUMING foods rich in omega-3 fatty acids, such as salmon, sardines and anchovies, can reduce the risk of a deadly heart attack by 10 per cent, a study out last Monday (27) said.

Researchers looked at blood and tissue omega-3 levels in participants of 19 studies across 16 countries, the report published in the US journal JAMA Internal Medicine said.

They found that while omega-3s “were associated with about a 10 per cent lower risk of fatal heart attacks,” the same reduction of risk did not hold true for non-fatal heart attacks.

That suggests “a more specific mechanism for benefits of omega-3s related to death,” the researchers concluded.

The results “provide the most comprehensive picture to-date of how omega-3s may influence heart disease,” co-author Liana Del Gobbo of the Stanford University School of Medicine added.

Both plant and seafood-based omega-3s were associated with lowering the risk of fatal heart attacks. Fish, the major source of omega-3s, are also rich in specific proteins, vitamin D, selenium and other minerals and elements, the researchers said.

Plant-based omega-3s are prevalent in walnuts, flaxseed oil, canola oil and some other seeds and nuts and their oils.