A new meta-analysis published in Clinical Nutrition found that an increased intake of omega-3 fatty acids are associated with a 15% decrease in the risk of heart failure. Seven prospective studies with a total of 176,441 subjects and 5,480 incidents of heart failure showed that people with the highest levels of EPA and DHA has a 14% lower risk of heart failure compared to those with the lowest levels. Put another way, for every 15 grams per day increase in fish consumption, the risk of heart failure was reduced by 5%, and for every 125 mg per day increase in EPA and DHA omega-3 fatty acids the risk was reduced by 3%. Fish and omega-3 fatty acids should be part of most people's diet or supplement regime, as heart disease is not uncommon.
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