Higher levels of omega-3 acids in the blood increases life expectancy by almost five years
A 1% increase in this substance in the blood is associated with a change
in mortality risk similar to that of quitting smoking.

Date:
July 22, 2021
Source:
IMIM (Hospital del Mar Medical Research Institute)
Summary:
Researchers have found that omega-3 levels in blood erythrocytes
are very good mortality risk predictors. The study used data from
a long-term study group, the Framingham Offspring Cohort, which has
been monitoring residents of this Massachusetts town, in the United
States, since 1971 and concludes that, 'Having higher levels of
these acids in the blood, as a result of regularly including oily
fish in the diet, increases life expectancy by almost five years.'


FULL STORY ========================================================================== Levels of omega-3 fatty acids in the blood are as good a predictor of
mortality from any cause as smoking, according to a study involving the Hospital del Mar Medical Research Institute (IMIM), in collaboration
with The Fatty Acid Research Institute in the United States and several universities in the United States and Canada. The study, published in
The American Journal of Clinical Nutrition, used data from a long-term
study group, the Framingham Offspring Cohort, which has been monitoring residents of this Massachusetts town, in the United States, since 1971.


========================================================================== Researchers have found that omega-3 levels in blood erythrocytes (the
so-called red blood cells) are very good mortality risk predictors. The
study concludes that "Having higher levels of these acids in the blood,
as a result of regularly including oily fish in the diet, increases life expectancy by almost five years," as Dr. Aleix Sala-Vila, a postdoctoral researcher in the IMIM's Cardiovascular Risk and Nutrition Research Group
and author of the study, points out. In contrast, "Being a regular smoker
takes 4.7 years off your life expectancy, the same as you gain if you
have high levels of omega-3 acids in your blood," he adds.

2,200 people monitored over eleven years The study analysed data on
blood fatty acid levels in 2,240 people over the age of 65, who were
monitored for an average of eleven years. The aim was to validate which
fatty acids function as good predictors of mortality, beyond the already
known factors. The results indicate that four types of fatty acids,
including omega-3, fulfil this role. It is interesting that two of them
are saturated fatty acids, traditionally associated with cardiovascular
risk, but which, in this case, indicate longer life expectancy. "This
reaffirms what we have been seeing lately," says Dr Sala-Vila, "not all saturated fatty acids are necessarily bad." Indeed, their levels in the
blood cannot be modified by diet, as happens with omega-3 fatty acids.

These results may contribute to the personalisation of dietary
recommendations for food intake, based on the blood concentrations
of the different types of fatty acids. "What we have found is not insignificant. It reinforces the idea that small changes in diet in
the right direction can have a much more powerful effect than we think,
and it is never too late or too early to make these changes," remarks
Dr Sala-Vila.

The researchers will now try to analyse the same indicators in similar population groups, but of European origin, to find out if the results
obtained can also be applied outside the United States. The American
Heart Association recommends eating oily fish such as salmon, anchovies
or sardines twice a week because of the health benefits of omega-3 acids.

========================================================================== Story Source: Materials provided by IMIM_(Hospital_del_Mar_Medical_Research_Institute). Note: Content may
be edited for style and length.


========================================================================== Journal Reference:
1. Michael I McBurney, Nathan L Tintle, Ramachandran S Vasan,
Aleix Sala-
Vila, William S Harris. Using an erythrocyte fatty acid fingerprint
to predict risk of all-cause mortality: the Framingham Offspring
Cohort. The American Journal of Clinical Nutrition, 2021; DOI:
10.1093/ajcn/nqab195 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2021/07/210722113004.htm

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