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Eating omega-3 fatty acids in the diet regularly reduces the risk of death from diseases such as the heart, respiratory tract, liver and Alzheimer's disease, according to a recent Chinese study.
The study was conducted by researchers from Guangxi University in China and published its findings Wednesday in the Journal of Internal Medicine.
To study the relationship between fish consumption and omega-3 fatty acids and to reduce the early death of the disease, researchers followed 240,729 men and 180,805 women for 16 years.
Researchers 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 them. .
Mortality rates for cardiovascular disease among fish and omega-3 consumers decrease by 10%, those of cancers by 6% and those of respiratory diseases by 20% and those of liver diseases 37% Alzheimer's of 38%.
These acids are derived from plant sources such as flaxseed and oils such as soybean oil and canola, or oily fish such as salmon, tuna, mackerel, sardines, the salmon, fish oil and seaweed.
Previous studies have shown that fatty fish, rich in omega-3 fatty acids, have anti-inflammatory properties, reduce pain and fight cancer.
These foods play a role in the growth and development of nerve tissue, which can improve intelligence, while these fatty acids play a role in the production of melatonin that regulates sleep and l? awakening.
Research suggests that eating oily fish, high in omega-3 fatty acids, can protect their children from asthma during childhood.
Source: The Egyptians
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