Eating Salmon, Walnuts May Lower Fatal Heart Disease Risk

Eating Salmon, Walnuts May Lower Fatal Heart Disease Risk

Eating Salmon and walnuts can increase omega-3 fatty acids levels and lower the risks of fatal heart attacks by 10 per cent.

Consuming higher levels of fatty fish including salmon and trout, as well as walnuts and flaxseed oil increases the levels of walnuts and flaxseed oil and further reduces the risks of cardiovascular diseases, suggests a new study.

According to the study conducted by Tufts University in Boston, in the US, both plant-based and sea foods that are rich in omega-3s can lead to 10% reduced risk of fatal heart attacks. “Our results lend support to the importance of fish and omega-3 consumption as part of a healthy diet,” said Dariush Mozaffarian.

Fatty Fish is not only rich in omega-3 fatty acids, but also is good source of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). Fatty fish including salmon, trout, anchovies, sardines and herring are rich sources of omega-3 fatty acids, plus it provides specific proteins, vitamin D, selenium and other minerals and elements, according to the US Department of Agriculture’s National Nutrient Database.

Walnuts, flaxseed oil, canola oil and other seeds and nuts oils contain Alpha-linolenic acid (ALA), the plant-based omega-3 fatty acids.

The researchers have analyzed around 19 studies which involved 16 countries and examined 45,637 participants. They have observed that 7,973 people have developed a first heart attack over time which included 781 deaths and 7,157 nonfatal heart attacks cases.

“This new global consortium provides an unprecedented opportunity to understand how blood biomarkers of many different fats and fatty acids relate to diverse health outcomes,” Mozaffarian finally added.

The study was published in the journal JAMA Internal Medicine

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