The presence of heart-healthy fatty acids in the body predicts morality with an accuracy comparable to that of smoking.

Salmon is one of the richest fish in omega-3

A low index of omega-3 acids is a predictor of premature death “just as strong” as smoking, as confirmed by a team of researchers from the United States in a study published in the American Journal of Clinical Nutrition.

Specifically, the researchers say biomarkers that integrate lifestyle choices could help identify people at risk and be helpful in evaluating treatment approaches, preventing morbidity, and delaying death.

Diet-based biomarkers include fatty acids (FA), measured in plasma or red blood cell (RBC) membranes. The GAs most clearly associated with a reduced risk of cardiovascular disease and total mortality (i.e., death from any cause) are the omega-3 fatty acids, EPA and DHA, which are typically found in fish.

People with the highest omega-3 index were 33 percent less likely to succumb during the years of follow-up compared to those with the lowest omega-3 index.

“It is interesting to note that in Japan, where the average omega-3 index is greater than 8%, life expectancy is about five years longer than in the United States, where the average omega-3 index is approximately 5. Therefore, in practice, dietary choices that change the omega-3 index can prolong life, “have settled the experts.

The Japanese recipe

The Omega-3 fatty acids are relatively easy to obtain in towns such as Spain, given its wealth in multiple types of fish and seafood that we can buy both in large stores and in neighborhood markets.

For years, multiple studies have confirmed that a sufficient amount of dietary omega-3 could reduce the risk of multiple types of diseases, especially in the case of heart disease, and more if possible in those people who have already suffered some kind of event cardio or cerebrovascular.

In previous studies it would have already been suggested that there would be a link between fatty acid consumption and lower risk of heart, brain, eye and joint disease. However, there are still few studies on the potential relationship between omega-3 consumption and life expectancy, calculated on the basis of a lower risk of death.

An example according to some researchers would be Japan: Omega-3 intake and blood levels of these fatty acids are higher in the Land of the Rising Sun than in most other countries in the world. Now, a new study published in Nature Communications has gone further, suggesting that, the higher the omega-3 intake, the lower the risk of premature death.

According to the conclusions of the study, and after analyzing causes of death from any cause, it was concluded that those people with higher levels of heart-healthy fatty acids EPA + DHA would have an up to 13% lower risk of death those with lower blood levels of these omega-3 fatty acids.

After focusing on the three main causes of death, such as cardiovascular disease, cancer, and the rest of the causes of death combined, a level of lower risk of 15%, 11% and 13%, respectively