Omega-3 'lowers risk of fatal heart attack by 10%'

WASHINGTON • Consuming foods rich in omega-3 fatty acids, such as salmon, sardines and anchovies, can reduce risk of a deadly heart attack by 10 per cent, according to a new study.

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

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 said.

The new 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 the 10 per cent lower risk in fatal heart attacks.

Fish, the major source of omega-3s, is 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.

The new study provides "an unprecedented opportunity to understand how blood biomarkers of many different fats and fatty acids relate to diverse health outcomes" as part of a global consortium, said senior author Dariush Mozaffarian of Tufts University's Friedman School of Nutrition Science and Policy.

The researchers studied more than 45,630 participants. Of those, 7,973 people suffered first-time heart attacks, and 2,781 of them died.


A version of this article appeared in the print edition of The Straits Times on June 29, 2016, with the headline 'Omega-3 'lowers risk of fatal heart attack by 10%''. Print Edition | Subscribe