Eating foods rich in omega-3 fatty acids may lower the risk of death from heart attack. This is the finding of new research published in JAMA Internal Medicine.

Each year, around 735,000 people in the United States have a heart attack, which occurs when a section of the heart fails to receive enough oxygen-rich blood.

Adopting a healthy diet is considered a key factor in reducing the risk of heart attack, and many studies have suggested that includingomega-3 polyunsaturated fatty acids as part of such a diet is particularly beneficial for heart health.

Other studies, however, have questioned the heart benefits of omega-3s, with some suggesting that fish oil supplements – a major source of the fatty acids – do not lower the risk of heart-related events.

Omega-3s are essential fatty acids that the body needs for certain functions, including blood clotting, digestion, muscle activity, and cell division and growth. However, the only way the body can get omega-3 is through the foods we eat.

Fatty fish – such as salmon, trout, tuna, sardines, and anchovies – is a key source of omega-3s, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Other sources include leafy vegetables, walnuts, and some vegetable oils, which normally contain the omega-3 alphalinolenic acid (ALA).

For this latest study, lead researcher Liana C. Del Gobbo, Ph.D., of the Division of Cardiovascular Medicine at Stanford University School of Medicine in California, and colleagues set out to gain a better understanding of how omega-3s affect heart health.

Specifically, they looked at how omega-3s derived from seafood- and plant-based foods influence the risk of death from heart attack, or myocardial infarction.

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