Scientists from the Fatty Acid Research Institute and Boston University School of Medicine and Epidemiology (USA) have found that high blood levels of omega-3-polyunsaturated fatty acids from fish consumption increases human lifespan by almost five years. The scientific article was published in The American Journal of Clinical Nutrition.
In the study, experts analyzed data from 2,240 subjects over the age of 65, followed for 11 years. The scientists aimed to find out which fatty acids can serve as reliable predictors of mortality. Analysis of the information showed that they could be four types of fatty acids, including omega-3. The main source of omega-3 in the diet is oily fish: salmon, sardines, anchovies, herring, etc. - the American Heart Association recommends consuming it at least twice a week. A new study found that high levels of this fatty acid in red blood cells were associated with an increase in life expectancy of at least five years. After evaluating the results, the scientists compared them to the harm from smoking. They note that this particular bad habit takes away an average of 4.7 years of life, but the inclusion of omega-3 in the diet gives back the same amount. Notably, two saturated fatty acids, which are traditionally associated with a high likelihood of cardiovascular disease, were on the list of life-extending acids. This supports the conclusion that not all saturated fatty acids are necessarily harmful, experts say. Thus, a small dietary adjustment may have a more powerful effect than expected. The authors of the study say it's never too late to make these dietary changes for health and longevity benefits.
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