Circulating omega-3 fatty acids from fish reduce mortality risk | Meta-study
The usually well-informed readers of this free web magazine know, of course, that a diet with a relatively high amount of omega-3 fatty acids from fish can extend life. This is evident from the animal studies and epidemiological studies that we have been frequently written about. And from a brand new meta-study.


William Harris, a University of South Dakota researcher, collected 17 epidemiological studies that followed a total of 42466 study participants for an average of 16 years. During this period, 15720 study participants died.In the studies, researchers had determined the concentration of polyunsaturated fatty acids in the blood of the study participants.
Harris found a link between the concentration of EPA plus DHA, the two most important omega-3 fatty acids in oily fish, and the risk of death. The higher the concentration of those two fatty acids, the smaller the chance.

The trend that the plant-based omega-3 fatty acid ALA reduced the risk of death was not significant.
Click on the figures below for a larger version.

Study participants with relatively high levels of DPA, DHA, EPA and DHA+EPA in their blood were 15-18 percent less likely to die than study participants with relatively low concentrations of these omega-3 fatty acids.

"In summary, in a global pooled analysis of prospective studies, LC n-3 PUFA levels were inversely associated with risk for death from all causes and from cardiovascular disease, cancer, and other causes", the researchers summarize.

Nat Commun. 2021 Apr 22;12(1):2329.