Seafood Rich In Omega-3 Sustains Healthy Aging

Seafood Rich In Omega-3 Sustains Healthy Aging

Many wonder what can they do to age healthy since our society is increasingly affected by stress, diseases, and other negative factors. Heidi Lai from the Friedman School of Nutrition Science and Policy at Tufts University in Boston, MA, headed a new study which revealed that seafood rich in omega-3 fatty acids helps healthy aging.

According to Lai, healthy aging is the “meaningful lifespan without chronic diseases and with intact physical and mental function.”

The issue of aging healthily, both physically and mentally, is significant for the nowadays society which is aging more rapidly than ever due to stress, air pollution, diseases, and so on.

In their search for how to help people age healthily, the scientists conducted by Heidi Lai discovered that seafood rich in omega-3 helps healthy aging in those people who frequently eat this type of food. That adds to the already known beneficial effects omega-3 fatty acids on the circulatory system, as well as on the brain.

Seafood Rich In Omega-3 Helps Healthy Aging

Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and alpha-linolenic acid (ALA) were the types of omega-3 acids the researchers studied in their research. The seafood rich in these fats include salmon, mackerel, tuna, herring, and sardines, among others, while the ALA acid is also found in nuts, seeds, and plant oils.

According to the researchers, docosapentaenoic acid (DPA) is responsible for healthy aging, reducing the risks of unhealthy aging by up to 21%. On the other hand, while beneficial, as well, DHA and ALA did not return similar results.

“These findings encourage the need for further investigations into plausible biological mechanisms and interventions related to [omega-3 fatty acids] for maintenance of healthy aging, and support guidelines for increased dietary consumption of fish among older adults,” said Heidi Lai and her colleagues in the study’s report published in the BMJ.


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