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Higher Blood Levels of Omega-3s Linked to Lower Mortality Risk

By Amy Orciari Herman for Journal Watch

High plasma levels of long-chain omega-3 fatty acids are associated with reduced mortality, especially cardiovascular mortality, according to an Annals of Internal Medicine study.

Some 2700 older U.S. adults without heart disease underwent serum measurements of omega-3 fatty acids and then were followed for about 15 years. During that time, there were 1625 deaths. In adjusted analyses, participants with the highest baseline levels of omega-3s had a 27% reduction in total mortality risk, relative to those with the lowest levels. A decrease in cardiovascular mortality — and, in particular, arrhythmic cardiac mortality — accounted for most of the risk reduction.

The researchers note that "the observed mortality differences corresponded to approximately 2.2 more years of remaining life after age 65 years" in those with the highest omega-3 levels. They say their findings suggest that dietary omega-3s in older age might reduce overall mortality.