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Fruits, immunity and COVID
A study, using the data from a long-term study group, the Framingham Offspring Cohort, proved that the levels of omega-3 fatty acids in the blood are a very good predictor of mortality from any cause like smoking.
The study reports that higher levels of omega-3 fatty acids in the blood, as a result of regularly including oily fish in the diet, can increase life expectancy by nearly five years. On the contrary, smoking regularly can decrease 4.7 years from an individuals life expectancy, the same after gaining high levels of omega-3 acids in one′s blood.
This study utilized blood fatty acid levels data of 2,240 people, aged >65 years, who were monitored for almost eleven years, intending to validate fatty acids function as good predictors of mortality, beyond the already known factors.
The results demonstrated four types of fatty acids, including omega-3 and saturated fatty acids, to be good predictors of mortality. Saturated fatty acids, which are traditionally known to possess cardiovascular risk, indicated longer life expectancy in this study. Thus proving that not all saturated fatty acids are necessarily bad, however, their levels in the blood cannot be modified by diet, like omega-3 fatty acids.
These results will help in the customization of dietary recommendations for food intake, depending upon the blood concentrations of the different types of fatty acids. Thus a small but accurate alteration in diet can show a drastic powerful effect and it is never too late or too early to make these changes.
The researchers now plan to study the same in other populations as well.
Consuming oily fish such as salmon, anchovies or sardines twice a week can render the health benefits of omega-3 acids according to The American Heart Association.