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…
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