(NaturalNews) New research published in the October issue of the American Journal of Preventive Medicine indicates that consuming omega-3 fatty acids may be more effective at preventing sudden cardiac deaths than automated external defibrillators or implanted defibrillators.
Researchers from the Heart Center at Regions Hospital in St. Paul, Minn., used a computer-simulated study of 100,000 residents in Olmsted County, Minn., to determine that the residents consuming the highest levels of omega-3 fatty acids experienced a 6.4 percent lower overall death rate. The researchers found that automated external defibrillators (AEDs) reduced the death rate by only 0.8 percent, and implanted defibrillators lowered death rates by 3.3 percent.
In the population of 100,000 -- which was simulated to allow researchers to examine patient data under unrealistic conditions, such as full patient compliance with prescriptions -- the researchers found that increasing consumption of omega-3s could save 58 lives per year, while AEDs would only save seven lives, and implanted defibrillators would save 30.
"Once again, nutrition triumphs over complicated medical technology," explained Mike Adams, a holistic nutritionist and author of The Seven Laws of Nutrition. "When it comes to saving lives from heart attacks, simple, low-cost omega-3 oils are outperforming complex, expensive technology devices that have to be surgically implanted," he said. "As a bonus, these oils also reduce inflammation and joint pain, help regulate blood sugar, eliminate ADHD symptoms, protect the brain and nervous system from oxidative damage, boost skin elasticity and even help prevent cancer. No defibrillator can do that."
Adams recommends that everyone make a habit to boost their consumption of omega-3 oils. Good sources include oily fish, flax seeds and chia seeds. Omega-3s are also available in quality nutritional supplements from trusted sources like the Life Extension Foundation and Nordic Naturals.
The three main types of omega-3s are ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahenaenoic acid). ALA is found in canola and soybean oils, flaxseeds, pumpkin seeds and walnuts, and can be converted into EPA and DHA once ingested. EPA and DHA are found in oily fish such as salmon, halibut, mackerel, sardines and herring.
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