More evidence that omega-3 improves heart health

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New research from Harvard School of Public Health (HSPH) and the University of Washington has found older adults who had the highest blood levels of omega-3 fatty acids lived, on average, 2.2 years longer than those with lower levels.

Researchers found that older adults who had the highest omega-3 blood levels lived an average of 2.2 years longer than those with lower levels. Credit: HSPH

Although previous studies have found that fish reduces the risk of dying from heart disease, the effect on other causes of death or on total mortality had been unclear. With this study, the researchers sought to paint a clearer picture by examining biomarkers in the blood of adults not taking fish oil supplements, to provide the best assessments of the potential effects of dietary consumption of fish on multiple causes of death.

The researchers examined 16 years of data from about 2,700 generally healthy Americans aged 65 or older who participated in the long-term Cardiovascular Health Study (CHS). At baseline and regularly during follow-up, participants had blood drawn, underwent physical examinations and diagnostic testing, and were questioned about their health, medical history, and lifestyle.

The researchers analysed the total proportion of blood omega-3 fatty acids, including three specific ones, in participants’ blood samples at baseline. After adjusting for demographic, cardiovascular, lifestyle, and dietary factors, they found that the three fatty acids — both individually and combined — were associated with a significantly lower risk of mortality.

The study found that one type in particular, docosahexaenoic acid, or DHA, was most strongly related to lower risk of death from coronary heart disease. It also found that eicosapentaenoic acid (EPA) was most strongly linked to a lower risk of nonfatal heart attack and docosapentaenoic acid (DPA) was most strongly associated with a lower risk of stroke death.

Overall, the study participants with the highest levels of all three types of fatty acids had a 27% lower risk of total mortality due to all causes.

“The findings suggest that the biggest bang for your buck is for going from no intake to modest intake, or about two servings of fatty fish per week,” said lead author Dariush Mozaffarian, associate professor in the Department of Epidemiology at HSPH.