As intake of the omega-3 fats increases, risk for heart disease decreases, according to a study from Uppsala University in Sweden. Polyunsaturated fat levels in blood were measured in 2,193 women and 2,039 men who were 60-years-old. In the follow-up, 484 cardiac events and 456 all-cause deaths were identified. Results showed that as levels of the omega-3s EPA and DHA increased, incidence of cardiac events in women decreased by 21% to 26%. Intakes of EPA and DHA also were inversely associated with all-cause mortality. No benefits to men were noted. The essential fat, linoleic acid, found in polyunsaturated fats also lowered all-cause mortality by 19% in women and 20% in men.
In Perspective: This study is just the latest in a wealth of previous research showing that the healthy fats in seafood and some vegetable oils lower heart disease risk.
Marklund M, Leander K, Vikstrom M, et al: Polyunsaturated fat intake estimated by circulating biomarkers and risk of cardiovascular disease and all-cause mortality in a population-based cohort of 60-year-old men and women. Circulation 2016;132:586-594.