Normal levels of omega-3 fatty acids found in salmon and herring may reduce the risk of heart problems by 15%. The research was published in the journal Circulation.
For the study, scientists collected data from more than 40,000 people, almost eight thousand of whom had heart problems (angina pectoris) and a medical history of heart attack, cardiac arrest and stroke. Omega-3 fatty acid levels were measured in all study participants. These are a more reliable indicator of a person’s consumption of fatty fish than self-reported diet data, the scientists noted.
People with low levels of omega-3 fatty acids in their blood and a family history of heart disease have a more than 40% increased risk of heart disease, according to a large international study. A new study found that cardiovascular risk increased by only 25% with adequate levels of omega-3 fatty acids and “bad” genetics.
The results mean people at high risk of hereditary heart disease may benefit from eating more fatty fish such as salmon, mackerel, herring and sardines.
Previously was named A procedure that effectively reduces the risk of severe stroke.