Omega-3 Consumption on Inflammatory Diseases
More than 2,500 participants were tracked over a period of 15 years. Their diet was assessed using a food-frequency questionnaire.
According to the American Journal of Clinical Nutrition (American Journal of Clinical Nutrition May 2011; 93(5): 1073-1079), "Women in the highest tertiles of total [omega-3] intake, compared with those in the lowest tertile of intake at baseline, had a 44% reduced risk of inflammatory disease mortality ... In both men and women, each ... increase in energy-adjusted intake of alpha-linolenic acid was [also] inversely associated with inflammatory mortality."
From the May 10, 2011, Prepared Foods' Daily News.