The benefits of Omega-3 fatty acids are shown in research

A metaphysical analysis of Omega-3 supplemented patients with fatty acids showed lower risk of death from cardiac disease or any other cause of coronary heart disease was published in Nutrition, Metabolism and Cardiovascular Diseases. The tests ranged between less than three months and 4.6 years.
The Chinese University of Nanjing conducted 14 clinical trials with over 32,000 participants. The individuals were randomly chosen and half received omega 3 fatty acids and half a placebo and then assessed cardiovascular events, sudden heart death, or death by any cause. Some people had a coronary artery, angina, myocardial infarction, coronary artery, and is chemical cardiac failure.

The analysis showed that participants who took the omega-3 supplements compared to control subjects took a trend to reduce major cardiovascular risk. They also conducted a separate analysis of the risk of serious cardiovascular events in subjects who did not have a heart attack or insufficiency but had coronary-therosclerosis and revealed a 51 percent decrease in the risk of omega-3 in relation to the control group. They also found that the risk of serious cardiovascular events was 22% lower with omega-3 fatty acids, taking over 1 gram per day. The risk of dying from heart disease was also 13% lower than average, the risk for sudden heart defect was 14% lower, and the risk for death from any other cause by placebo was 8% lower.

The researchers commented that improving blood pressure, lipids, coagulation, immunological reactions and cardiac and vascular function were beneficial for taking omega 3 fatty acids, and recommended further clinical trials.

Studying the association of higher levels of Omega-3 fatty acids among early kidneys and reduced sudden risk of heart death that is the leading cause of mortality in the group showed, researchers from the Indiana School of Medicine with scientists from the Massachusetts General Hospital. In 100 patients who had sudden cardiac death during the first year of dialysis, blood levels of omega-3 fatty acids were compared to those of 300 survivors. The risk was 80% lower for patients with higher levels of omega-3 than those with lower levels. Omega-3 They commented that this will have a major impact on the diet for dialysis patients that they would recommend.