Omega 3 reduces mortality from heart disease, liver and cancer

The study was conducted by researchers from Guangxi University in China and published their findings Wednesday in the Journal of Internal Medicine.

Researchers monitored 240,729 men, 180,805 women over 16 years, to detect the relationship between fish consumption and omega-3 fatty acids and to reduce the early death of the disease.

and found that people who ate large amounts of fish and omega-3 fatty acids had a significantly lower mortality rate due to the disease than those who did not eat it.

The mortality rate of cardiovascular disease in fish eaters and omega-3 fatty acids decreased by 10%, cancer mortality by 6%, respiratory mortality by 20%, liver mortality by 37% and Alzheimer's mortality of 38%%

Omega 3 comes from plant sources such as flaxseed and oils like soybean oil and canola, or oily fish like salmon, tuna, mackerel, sardines, salmon, fish oil and seaweed.

Previous studies have found that eating oily fish, rich in omega-3 fatty acids, has anti-inflammatory properties, reduces pain and fights cancer.

She explained that these foods play a role in the growth and development of nerve tissue, which can make them smarter, as these fatty acids play a role in the production of melatonin that regulates sleep and alertness.

Research suggests that pregnant women eating oily fish, high in omega-3 fatty acids, can protect their children from asthma during childhood.