ISLAMABAD: Eating a diet rich in oily fish, nuts and seeds cut the chances of dying from a heart attack by up to 10 per cent, researchers have found.
Fish, such as salmon and mackerel, contain high levels of omega 3 acids while walnuts, pecans, hazelnuts and vegetable oils are full of the plant based equivalent.
Researchers from around the world joined together to form the Fatty acids and Outcomes Research Consortium (FORCE).
They pooled findings from a number of large studies measuring blood or tissue levels of omega 3 in relation to heart disease over time.
Eating a diet rich in oily fish, like salmon and mackerel, can aid your chances of recovery if you have a heart attack, according to a number of studies.
Using 19 studies from 16 countries and including 45,637 participants, they found plant- based and seafood- based omega 3s were associated with about a 10 per cent lower risk of fatal heart attacks.
Of these 7,973 people developed a first heart attack over time including 2,781 deaths and 7,157 heart attacks which were not fatal.
In contrast, the fatty acids biomarkers were generally not associated with a risk of non-fatal heart attacks suggesting a more specific mechanism for benefits of omega 3s related to death.
Study leader Soctor Liana Del Gobbo, a post doctoral research fellow at Stanford University School of Medicine said their findings represented the most comprehensive picture of how omega 3s may influence heart disease.
Across these diverse studies findings were also consistent by age, sex, race, presence or absence of diabetes and use of aspirin or cholesterol lowering medications, he said.
Senior author Professor Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University Boston said: “At a time when some but not other trials of fish oil supplementation have shown benefits there is uncertainty about cardiovascular effects of omega 3s.
“Our results lend support to the importance of fish and omega 3 consumption as part of a healthy diet”.
Fish is the major food source of omega 3 fatty acids including eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA).
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