New study confirms heart health benefits of plant-based omega-3

Consumption of omega-3 fatty acids from fish or flax can decrease a person's risk of suffering heart disease, according to a new study.

Carried out by Penn State nutritionists, this review of existing literature on the subject has underlined the positive effects of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid on which there has been relatively little research in the past.

Examining the evidence, it was concluded that ALA is likely just as effective in preventing cardiovascular disease as eicosapentaenoic acid and docosahexaenoic acid, the more well-known marine-derived versions of omega-3.

The team now believe that dietary recommendations should be amended to increase the amount of ALA included in diet guidelines.

Penny Kris-Etherton, distinguished professor of nutrition at the university, said: "Our understanding of the cardiovascular disease benefits of ALA has advanced markedly during the past decade. Based on the current evidence, ALA decreases cardiovascular disease risk."

Omega-3 acids are known to deliver a wide variety of health benefits, also helping to guard against depression, joint disease, asthma and neural degeneration.