Omega-3 Levels Linked to Longevity: Studies

Being low on omega-3s could be as serious a risk for early death as smoking

Fish such as mackerel, salmon, and saury are rich in fatty acids, including DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). These fatty acids are essential to a healthy brain and body. Tatiana Bralnina/Shutterstock

A recent study published in The American Journal of Clinical Nutrition spanning 11 years and more than 2,000 participants yielded a startling finding: When comparing omega-3 index to conventional cardiovascular risk factors in older adults, it shows that having a low blood omega-3 index is as strong a predictor of mortality as smoking.

The average age of the participants at the beginning of the study was 65. Their blood fatty acids were measured, and they were followed for 11 years. There were 2,240 participants and 384 deaths over that time.

Comparing Omega-3s and Smoking

The omega-3 index is a measurement of the two types of omega-3s—eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—as a percentage of the total fatty acids in red blood cell membranes.  The higher the index, the more omega-3 there is in a person’s blood.