A local study of 63,000 Singaporean Chinese has found that Omega-3 fatty acids in seafood and nuts are beneficial in reducing the mortality risk of cardiovascular disease.
The study, led by Professor Koh Woon Puay from the Duke-NUS Graduate Medical School and the Saw Swee Hock School of Public Health found that the 25% of the study cohort who consumed the most Omega-3 fatty acids from seafood like fish and shellfish as well as plant-based Omega-3 fatty acids from seeds, nuts and grains were 17% less likely to die from cardiovascular complications than the bottom 25% who consumed the least Omega-3 fatty acids.
Assistant Professor Pan An, from the Saw Swee Hock School of Public Health, who co-authored the study, adds that while the benefits of fish oil have been known and accepted for years, the benefits of nuts, seeds and plant-based oils is less known.
Media Coverage:
- Lianhe Zaobao, 17 May 2014, Saturday
- TODAYonline, 22 May 2014, Thursday