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Higher levels of omega-3 acids in the blood increases life expectancy by almost five years

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Higher levels of omega-3 acids in the blood increases life expectancy by almost five years

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Researchers have found that omega-3 levels in blood erythrocytes (red blood cells) are very good mortality risk predictors. The study concludes that having higher levels of these acids in the blood, as a result of regularly including oily fish in the diet, increases life expectancy by almost five years.

The study analysed data on blood fatty acid levels in 2,240 people over the age of 65, who were monitored for an average of eleven years. The aim was to validate which fatty acids function as good predictors of mortality, beyond the already known factors. The results indicate that four types of fatty acids, including omega-3, fulfil this role. It is interesting that two of them are saturated fatty acids, traditionally associated with cardiovascular risk, but which, in this case, indicate longer life expectancy. The results may contribute to the personalisation of dietary recommendations for food intake, based on the blood concentrations of the different types of fatty acids.

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