The levels of omega 3 fatty acids, present in foods such as salmon, anchovy or sardine, indicate our risk of death. According to a study that publishes
«The American Journal of Clinical Nutrition», blood levels of omega-3 fatty acids are as good predictors of all-cause mortality as smoking.
The work, which has had the participation of the
Hospital del Mar Institute for Medical Research (IMIM), In collaboration with
The Fatty Acid Research Institute de los EE.UU., has used data from a long-term study group, the Framingham Offspring Cohort, which follows residents in this town in the state of Massachusetts since 1971.
Researchers have seen