Young’s Seafood is praising research that shows that eating fish can lower mortality risk and help people live longer.
The study, conducted by the Harvard School of Public Health and the University of Washington shows that older adults who have higher levels of blood omega-3 levels may be able to lower their overall mortality risk by up to 27 percent and their mortality risk from hearth disease by about 35 percent.
The research also shows that older adults who had the highest blood levels of the fatty acids found in fish lived on average 2.2 years longer than those with lower levels.
The study appears online this week on Annals of Internal Medicine.
“This research shows a possible link between eating oily fish, like salmon and mackerel, and living longer. We welcome scientific research and this study highlights the importance of eating fish regularly,” said Mike Mitchell, Young’s technical and CSR director. “There are so many fish options out there and we’d like to encourage people to choose responsibly sourced fish, to help protect our seas, the environment and so that future generations can also enjoy the health benefits of fish.”
