A joint investigation carried out by specialists working with the Harvard School of Public Health and the University of Washington has revealed that people who eat oily fish and seafood at least two times per week live an average 2.2 years longer than those who seldom feast on such dishes.
The researchers theorize that this increase in one's life expectancy as a result of their eating oily fish and seafood need be linked to these dishes' omega-3 fatty acids content.
More precisely, it is being said that the older adults (i.e. people over the age of 65) whose blood levels of fatty acids are fairly elevated have roughly 35% less chances of dying as a result of a cardiovascular disease.
Furthermore, it appears that their overall mortality risk is lowered by an impressive 27%, EurekAlert informs us.
Despite the fact that several other studies have argued that the protein and the fatty acids found in fish and seafood are beneficent to both one's cardiovascular system and to one's overall wellbeing, this particular research is the first to link certain levels of fish consumption with death rates.
“Although eating fish has long been considered part of a healthy diet, few studies have assessed blood omega-3 levels and total deaths in older adults,” lead author Dariush Mozaffarian said.
“Our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life,” Professor Dariush Mozaffarian went on to argue.
The conclusion that two weekly servings of fish and/or seafood can add at least 2 years to one's life was reached following the specialists analyzing the medical records of 2,700 adults living in the United States.
All of the people taken into consideration for this research were either 65 or older, and none of them took fish oil supplements.
A detailed account of this research and its findings was published in the scientific journal Annals of Internal Medicine this past April 1.