Regular consumption of foods rich in omega-3 fatty acids cut fatal heart attack risk by 10% – Study

  • Researchers found that regular consumption of omega-3 fatty acids may reduce risk of fatal heart attack by 10%
  • Both plant-based and seafood-based omega-3s were associated with the 10% reduction of risk of myocardial infarction with fatal outcome
  • Fish rich in omega-3 are salmon, trout, sardines and anchovies
  • Plant-based omega-3s are found in walnuts, flaxseed oil, canola oil and nuts

Eating foods rich in Omega-3 fatty acids on a regular basis can reduce the risk of deadly heart attack by 10 percent, a new study suggests.

Senior study author Dr. Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University, in Boston, said the result of their study lends support to the importance of omega-3 consumption as part of a healthy diet.

After analyzing 19 studies from 16 countries that involved nearly 46,000 participants, the researchers came to a conclusion that both marine products and vegetables rich in omega-3 fatty acids reduce the risk of myocardial infarction (heart attack) with fatal outcome. The same risk reduction, however, did not hold true for non-fatal heart attack.

“Across these diverse studies, findings were also consistent by age, sex, race, presence or absence of diabetes, and use of aspirin or cholesterol-lowering medications,” coauthor Liana Del Gobbo of the Stanford University School of Medicine said.

Fish that are rich in omega-3 unsaturated fatty acids are salmon, sardines, trout, herring and anchovies. Plant-based omega-3 known as alpha-linolenic acid are prevalent in walnuts, flaxseed oil, canola oil, and some other seeds and nuts.

The result of the study was published in the US journal JAMA Internal Medicine.