People at a high risk of fatal heart attack can consider increasing their intake of omega-3 fatty acids. This is quite evident from the results of a recent study published in the journal JAMA Internal Medicine.

According to a report published by New York Daily News, regular consumption of foods rich in omega-3 fatty acids helps lower the risk of death associated with a fatal heart attack. However, this is not the first time that omega-3 fatty acids have been linked to a better heart health.

The importance of Omega-3 fatty acids has been emphasized a number of times in the past. These fatty acids are essential, which means that these are not produced in the body naturally. Consumption of omega-3 fatty acids sources such as fish oil is important for certain functions in the body, including lowering triglycerides, blood clotting, improves blood pressure, reduced risk of heart disease and regulation of abnormal heartbeat.

The recent study was carried out by a team of researchers from the Division of Cardiovascular Medicine at Stanford University School of Medicine. The purpose of the researchers was to understand the impact of omega-3 fatty acid derived naturally from seafood on the risk of death from a heart attack or myocardial infarction.

During the study, the team looked at 19 different studies conducted in the past in more than 16 different countries. These studies involved at least 46,000 people. During the study period, 2,781 fatalities were recorded, in addition to 7,973 participants who had experienced a heart attack for the first time.

The team found that patients who had more omega-3 fatty acid derived from seafood and plant-based sources in their blood were 10 percent less likely to die because of a fatal heart attack, US News reported.

On the other hand, patients with lower levels of omega-3 fatty acids were more likely to experience death because of a heart attack. Surprisingly, the team found that the risk did not reduce in people with non-fatal heart attack who had higher levels of omega-3 fatty acids.