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This is equivalent to 113 fewer deaths per 10,000 person years for all causes, 33 fewer CVD deaths, and 23 fewer CHD deaths.Ī higher intake of ALA, however, was associated with a slightly higher risk of cancer mortality, equivalent to 63 extra cancer deaths for the highest compared with lowest levels of ALA intake.
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The researchers found that a high intake of ALA was associated with a 10%, 8%, and 11% lower risk of mortality from all causes, CVD, and CHD, respectively. Together, these studies involved around 120,000 participants aged between 18 and 98 years who were monitored for between two and 32 years, and they accounted for factors such as age, weight, smoking status, alcohol consumption and physical activity. To address these knowledge gaps, an international team of researchers analysed the results of 41 studies published between 19 on the associations between ALA and risk of death from all causes, cardiovascular disease and cancer. Moreover, previous studies had mainly focused on dietary intake of ALA, rather than on the tissue biomarkers of ALA, and no information was available on the dose-response relationship between ALA intake and the risk of mortality. However, no study had examined the association between ALA and the risk of all cause mortality. Previous studies had already established a link between a high ALA intake and a lower risk of fatal CHD.
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In addition to its role in the production of EPA and DHA, ALA might also have a preventative effect against CVD and some cancers. It is metabolised to EPA (eicosapentaenoic acid) and, to a lesser extent, DHA (docosahexaenoic acid), both of which have anti-inflammatory properties. “In this systemic review and meta-analysis, we found that a higher intake of ALA was significantly associated with a 10%, 8% and 11% lower risk of mortality from all causes, CVD and CHD, respectively,” wrote the researchers, in the BMJ.Ĭonversely, they found that higher ALA intake was linked to a slightly higher risk of death from cancer, but said that this could be due to the existence of trans forms of ALA in certain foods and warranted further research.Īlpha-linolenic acid (ALA) is an omega-3 polyunsaturated fatty acid readily available in plants such as soybean, nuts, canola oils and flaxseed. Higher blood levels of ALA correlated to a reduced risk of all cause and CHD mortality only. The study, funded by the Abadan University of Medical Sciences in Iran, showed that dietary ALA intake is associated with a reduced risk of mortality from all causes, CVD (cardiovascular disease) and CHD (coronary heart disease), and a slightly higher risk of cancer mortality.
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