Consuming alpha-linolenic acid, which comes from fats in nuts, seeds and vegetable oils, is associated with lower risks of death and illness. This emerges from a new study in which researchers examined possible causes of diseases of the heart and blood vessels. This is a type of omega-3 polyunsaturated fatty acids found in plants such as soybeans, nuts, canola oils and flaxseed. Previous research has also shown that fats in nutsReduce the risk of death from coronary heart diseasecould. However, the study results so far have been inconclusive.
How a heart-healthy diet protects against fatal diseases through fats in nuts
After thorough analysis, researchers found that regular consumption of alpha-linolenic acid was associated with a 10%, 8%, and 11% lower risk of death from cardiovascular disease and coronary heart disease, respectively. This represents 113 fewer deaths per 10,000 people for all causes, 33 fewer deaths from cardiovascular disease and 23 fewer deaths from coronary heart disease. However, the higher intake of such fats in nuts was also associated with a slightly higher risk of cancer, equivalent to 63 additional deaths. The study authors also found a dose-response effect for dietary intake of this fatty acid and mortality from cardiovascular disease. An increase of 1 g per day (equivalent to one tablespoon of rapeseed oil) reduced the risk of death by 5%. Higher levels of the fatty acid in the blood were also associated with a lower risk of mortality. However, the researchers cannot rule out the possibility that other factors or measurement errors in food and nutrient intake influenced their results.
However, strict criteria combined with a rigorous and systematic assessment of study quality suggest that these study results are robust. Furthermore, this research adds to the evidence for the potential health benefits of polyunsaturated fatty acids. Further studies should examine the association between alpha-linolenic acid and a broader range of causes of death to determine potential health effects. Despite the positive effects of omega-3 fatty acids, recommendations regarding their intake should be made with caution as they could slightly increase the risk of cancer.This studyhowever, could not prove causality.
