Science reveals new health benefits of omega-3s

In Spain, there are products “for life”, the consumption of which is confirmed by scientific studies approved throughout the world. There are exactly three olive oil, nuts and oily fish. One of the main reasons for choosing this product is that these are two products that are broken down into extremely important fatty acids for our body, such as omega-6 or omega-3.

organism need omega-3s to strengthen neurons and perform other equally important functions. These acids help maintain heart health and protect against stroke. They also help improve heart health if a person already has heart disease.

Not only this. Recently, researchers and researchers are discovering new health benefits of omega 3. One of them, according to a study published in a scientific journal neurology and assembled by LA RAZON, is to keep multiple sclerosis (ALS) at bay. Many others join this, from fighting allergies to reducing plaque buildup in the arteries.

And now a new one has been added to the list of useful properties of omega-3: it seems promise for lung healthbased on new data from a large, multifaceted study of healthy adults supported by the National Institutes of Health (NIH), part of the US Department of Health.

Research contributes the strongest evidence to date this association and highlights the importance of including omega-3 fatty acids in the diet, especially given that many Americans are not following current guidelines. In Spain, they are also not implemented, according to studies conducted in this matter.

“We know a lot about the role of diet in cancer and cardiovascular disease, but the role of diet in chronic lung disease is somewhat understudied,” said lead author Patricia A. Cassano, director of the Division of Life Sciences at Cornell University. in Ithaca, New York. “This study complements growing evidence that omega-3 fatty acidswhich are part of a healthy diet may also be important for lung health.”

Interest in omega-3s is growing

Interest in whether what we eat (and how much we eat each week) can play a role in preventing disease, including lung disease, is growing by the minute. Previous research has shown potential benefits of omega-3 fatty acids, primarily due to their anti-inflammatory effects. However, there have been no serious studies examining this connection so far.

To find out more, the researchers conducted a two-stage study of the relationship between blood levels of omega-3 fatty acids and lung function over time. In the first part, the researchers conducted a study in which 15,063 Americans took part belonging NHLBI pooled cohort studylarge collection of NIH funded research.

Participants were generally in good health when the study began, and most of them had no symptoms of chronic lung disease. This was a racially diverse group of adults with an average age of 56, 55% of whom were women. The researchers followed the participants for 7 to 20 years on average.

Results? Higher levels of omega-3 fatty acids in the blood are correlated with a slower decline in lung function. The strongest associations were observed for docosahexaenoic acid (DHA), an omega-3 fatty acid found in high concentrations in fatty fish such as salmon, tuna, and sardines. It is also available as a dietary supplement.

In the second part, researchers analyzed genetic data from a large study of European patients (more than 500,000 participants) from the British Biobank. They studied certain genetic markers in the blood levels of omega-3 fatty acids in the diet. The results showed that higher levels of omega-3 fatty acids, including DHA, were associated with better lung function.

Future of precision nutrition for lung disease

Through this ongoing project, researchers are collaborating to study blood levels of omega-3 fatty acids in relation to the rate of decline in lung function in humans. people with chronic obstructive pulmonary disease or COPD, including heavy smokers, to determine if the same beneficial associations are found.

“We begin turn nutrition research around and really get ahead to precision nutrition for the treatment of lung disease,” explains the first author of the study, Bonnie K. Patchen, MD, nutritionist and member of the Cassano research team at Cornell. at high risk of chronic lung disease.

At the moment, both the Spanish Nutrition Foundation and the Spanish Catering recommend eat oily fish two to three times a week. In fact, nutrition experts recommend eating 3 to 4 servings of fish per week, with at least two of them fatty. Other sources of omega-3 fatty acids are nuts and seeds, vegetable oils, and fortified foods.

The study was largely funded by the National Heart, Lung, and Blood Institute (NHLBI), which is part of the NIH, and the results were published in a journal. American Journal of Respiratory and Critical Care.

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