Deep-sea fish, such as salmon and tuna, can live longer if they eat the recommended intake every week. According to the American Health Day news website, the report published in the Annals of Internal Medicine by Harvard School of Public Health pointed out that there was a lot of evidence in the past that omega-3 fatty acids could reduce cardiovascular diseases. But this is the first time to analyze the relationship between mortality and fatty acids.
The researchers examined 2700 elderly people over 65 who had not eaten fish oil-related health products and recorded their eating habits for 16 years. After regularly checking the fatty acid content in participants' blood, it was found that the overall mortality rate of people with higher omega-3 fatty acid content in their bodies would be reduced by 27%, and the average life expectancy would be 2.2 years longer than that of people with lower omega-3 fatty acid content. In particular, the probability of dying of heart disease is 35% lower than others.
In addition, research and analysis also found that people with high levels of Omega-3 fatty acids in their blood will also consume more vegetables and fruits in their daily diet, which may also be a factor affecting mortality. The American Heart Association suggests that the average person can eat two servings of fish a week, about 3.5 ounces, and it is best to eat oily fish rich in Omega-3, such as salmon, tuna, halibut, sardines, herring and mackerel.