Journal of internal medicine: eating fish can significantly reduce mortality

July 18, 2018 / BIOON / - in a new study published in Journal of internal medicine, researchers found that eating fish and eating long-chain omega-3 fatty acids were significantly associated with a lower risk of early death Photo source: CCO public domain killed 54230 men and 30882 women in a 16-year study of 240729 men and 180580 women Higher intakes of fish and long-chain omega-3 fatty acids were significantly associated with lower overall mortality Compared with the lowest 1 / 4 population, the highest 1 / 4 population had a 9% reduction in total male mortality, a 10% reduction in cardiovascular disease mortality, a 6% reduction in cancer mortality, a 20% reduction in respiratory related disease mortality, a 37% reduction in chronic liver disease mortality, a 8% reduction in total female mortality, a 10% reduction in cardiovascular disease mortality, and Alzheimer's disease mortality The death rate was reduced by 38% The intake of fried fish was not related to male mortality, but it was related to the increase of female mortality caused by various reasons The mortality rate of cardiovascular disease in men and women decreased by 15% and 18%, respectively, compared with the highest and the lowest 1 / 4 groups Reference: fish consumption may prolong life Journal of internal medicine (2018) Doi: 10.1111/journal.12786