OMEGA 3 IN SEAFOOD LINKED TO HEALTHY AGEING

Omega 3 in seafood linked to healthy ageing. Health experts recommend that people should try to eat two portions of fish per week, one of which should be an oily fish such as herring or mackerel. Higher blood levels of omega 3 fatty acids found in seafood are associated with a higher likelihood of healthy ageing among older adults, finds a US study published by The BMJ .

Previous studies suggest that omega 3 polyunsaturated fatty acids (n-3 PUFAs) derived from seafood and plants may have beneficial effects on the body that could promote healthy ageing, but results are inconsistent.

So a team of US researchers, led by Heidi Lai at the Friedman School of Nutrition Science and Policy at Tufts University in Boston, set out to investigate the association between circulating blood levels of n-3 PUFAs and healthy ageing among older adults.

Participants were split into five groups (quintiles) of circulating blood n-3 PUFA levels, from lowest to highest.

Through review of medical records and diagnostic tests, the researchers found that 89% of the participants experienced unhealthy ageing over the study period, while 11% experienced healthy ageing—defined as survival free of major chronic diseases and without mental or physical dysfunction.

After taking account of a range of other social, economic, and lifestyle factors, the researchers found that levels of seafood-derived EPA in the highest quintile were associated with a 24% lower risk of unhealthy ageing than levels in the lowest quintile.

The report published in the British Medical journal supports the premise of omega 3 in seafood linked to healthy ageing and eating two portions of fish per week  brings many benefits to your health, as fish is packed with vitamins, minerals and other nutrients that keep our bodies in good working order.

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