American scientists have found a relationship between omega-3 polyunsaturated fatty acids (PUFAs) index and the risk of premature death. The relevant data were published in the journal Nature Communications.
Experts conducted a meta-analysis, which included data on 42 thousand residents of different states. According to the findings, patients with a higher index of eicosapentaenoic, docosapentaenoic and docosahexaenoic acids (PUFAs) had on average 13% lower risk of premature death as opposed to those who had lower blood levels of these micronutrients.
“In other words, those people who died with relatively low omega-3 levels died prematurely. All other things being equal, they might have lived longer if PUFA levels had been higher,” Asian News International wrote Saturday, April 24.
It is noted that patients with a lack of omega-3 more often, other things being equal, died from cancer, as well as from cardiovascular disease and a number of other causes.
That said, many scientists have investigated this relationship between omega-3 levels in the body and all diseases that have a significant impact on heart, brain, joint and vision function. However, few have studied the effects of omega-3 on longevity.
In the 1970s, for example, Greenlandic Eskimos found an inverse relationship between levels of these fatty acids and the risk of acute myocardial infarction.
New work by American researchers has confirmed that omega-3s, which are found in marine fish and seafood, may have a positive effect on a person’s overall health and, as a result, slow the aging process.
Earlier, on April 20, scientists at Ohio State University also reported that daily consumption of omega-3 fatty acids can slow the aging process by increasing cellular protection after stressful situations. According to experts, daily supplements containing 2.5 g of omega-3 acids helped the body to resist the damaging effects of stress.