In a recent study, researchers find that eating fish and long-chain omega-3 fatty acids was linked to lower risks of early death.
In the study, researchers followed 240,729 men and 180,580 women for 16 years.
Among all the people, 54,230 men and 30,882 women died.
The team finds that higher fish and long-chain omega-3 fatty acid intakes were strongly linked to lower total mortality.
The tam also compared the highest with lowest quintiles of fish intake, and they found that men with highest fish intake had 9% lower total mortality, 10% lower cardiovascular disease mortality, 6% lower cancer mortality, 20% lower respiratory disease mortality, and 37% lower chronic liver disease mortality.
Women with highest fish intake had 8% lower total mortality, 10% lower cardiovascular disease mortality, and 38% lower Alzheimer’s disease mortality than women with lowest fish intake.
The study also shows that fried fish eating was not related to mortality in men, but it was associated with increased risks of mortality from all causes, cardiovascular disease, and respiratory disease in women.
In addition, Long-chain omega-3 fatty acid intake was linked to 15% and 18% lower cardiovascular disease mortality in men and women, respectively, when comparing the highest and lowest quintiles.
The study is published in the Journal of Internal Medicine.
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