3.) The heart of the matter
According to this study published in the journal JAMA Internal Medicine, consuming fish with omega-3 fatty acids may have a significant impact on lowering risk of heart attack.
For this study, considered “the most thorough study to date on this contested nutritional topic” by Live Science, researchers measured levels of omega-3 fatty acids in participants’ blood. The study, which references an international consortium comprising 19 studies from 16 countries with more than 45,000 participants, found that those with the highest levels of omega-3s in their blood had the greatest risk reduction rate, with a more than 25 percent decrease in risk on average of suffering a fatal heart attack.
"For the leading cause of death in the world, lowering the risk [of a fatal heart attack] by about 25 percent is quite meaningful," said senior author Dr. Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University in Boston, to Live Science. "Although our findings are observational using biomarkers, the observed risk reduction is about the same size effect as statins have on fatal heart disease.”
Read more about the research here: http://www.livescience.com/55198-omega-3-fatty-acids-reduce-fatal-heart-attacks.html
