Consumption of omega 3s linked to lower risk of fatal heart disease

Blood levels containing seafood and plant-based omega-3 fatty acids are moderately associated with a lower risk of dying from heart attacks, according to a new epidemiological study, published today in JAMA Internal Medicine. Led by Liana C. Del Gobbo, Ph.D., a postdoctoral research fellow in the division of cardiovascular medicine at Stanford University School of Medicine, researchers from around the world joined together to form the Fatty acids and Outcomes Research Consortium (FORCE). By pooling findings from diverse large studies that had measured blood or tissue levels of omega-3 fatty acids, they evaluated relationships with heart disease events over time. Each study performed new standardized, individual-level analyses. Findings were then centrally pooled in a meta-analysis.