Researchers from the Global Omega-3 Sourcing Consortium reported that in summarizing numerous past reports on the relationship between omega-3 fatty acid levels in the blood and tissues and heart disease, they found that a diet rich in oily fish, nuts, and seeds can reduce the risk of heart attack by 10%. Fish such as salmon and mackerel are rich in omega-3 fatty acids, while walnuts, pecans, hazelnuts, and vegetable oils are rich in plant-based active omega-3 fatty acids equivalent to those in the aforementioned fish.
Researchers found in 19 studies involving 45,637 volunteers from 16 countries that omega-3 fatty acids from nuts and seafood can reduce the risk of fatal heart attacks by 10%.
Sokot Jobe, a postdoctoral fellow at the Stanford University School of Medicine and the initiator of the study, stated that their research, after considering factors such as the age, gender, race, diabetes status, and use of aspirin and lipid-lowering medications of the participants, has proven that omega-3 fatty acids have a beneficial effect on heart disease.
Daryoush Mozaffarian, dean of the Friedman School of Nutrition and Policy at Tufts University in Boston, said that while some research results have shown the benefits of fish oil supplements, the conclusion that omega-3 fatty acids are beneficial for the heart has not yet been reached. "Therefore, our research findings provide evidence for the importance of fish and omega-3 fatty acids in the diet," Mozaffarian said.
Victoria Taylor, a senior dietitian at the British Heart Foundation, believes that although there is still a long way to go for research conclusions to be accepted by the public, the new study still suggests that we can consume omega-3 fatty acids from vegetarian sources such as flaxseeds, grape seeds, and soybean oil to benefit our hearts.