Higher levels of omega-3s in the blood increase life expectancy by almost 5 years

R. Ibarra

Madrid

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The levels of omega 3 fatty acids, present in foods such as salmon, anchovy or sardine, indicate our risk of death. According to a study published in “The American Journal of Clinical Nutrition”, the levels of omega-3 fatty acids in the blood are as good predictors of mortality from any cause as smoking.

The work, which has had the participation of the Hospital del Mar Medical Research Institute (IMIM), in collaboration with The Fatty Acid Research Institute of the USA, has used data from a long-term study group, the Framingham Offspring Cohort, which follows residents in this town in the state of Massachusetts since 1971.

Researchers have seen

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