A new study has revealed that not regularly consuming oily fish may shorten life expectancy more than smoking. Researchers found that low levels of fatty acids and a deficiency of omega-3 in the diet can reduce human lifespan by up to 5 years, as the oil found in oily fish is known to be beneficial for heart health and reduces blood clotting.
In comparison, smoking reduces life expectancy by 4 years. The study highlighted that low levels of fatty acids found in oily fish such as salmon and mackerel can decrease life expectancy by 5 years. Dr. Michael McBurney, the lead researcher from the University of Guelph in Canada, noted, “It’s interesting to observe that in Japan, where the average omega-3 index is above 8%, the expected increase in lifespan is about five years compared to the United States, where the average omega-3 index is around 5%."
The overall findings indicate that smoking and omega-3 index are two of the most easily modifiable risk factors, as reported by the Daily Mail.
