Heart attacks are synonymous with poor lifestyle habits that contribute to health problems, like high cholesterol.
While healthy cholesterol is indispensable for protecting the heart, a doctor has warned that other factors should not be overlooked.
In a recent clip, Dr Anette Bosworth, MD, named what she believes are the five “best foods to prevent a heart attack”.
Five types of fish, namely sardines, herring, mackerel, salmon, and anchovies, support heart health due to their high omega-3 content.
Omega-3 fatty acids can modestly reduce blood pressure
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“The old way of measuring whether or not you were going to have a heart attack began with a 1950s test which looked at the LDL or bad cholesterol,” Dr Bosworth explained.
“This is a terrible way to tell if you’re going to die of a heart attack. I would rather see your omega-3 index.”
She referenced a 2002 study that examined ambulance patients to determine survival outcomes.
“A low index predicted death, and those with the highest omega-3 index were 90 per cent less likely to die,” explained Dr Bosworth.
“So the five foods highest in omega-3s are sardines, mackerel, anchovies, salmon and herring.”
Preliminary findings published in the New England Journal of Medicine, in 2018, also highlighted the protective effects of omega-3 against heart attacks.
One of the key ways omega-3 may protect against heart attack is by reducing the risk of developing an irregular heartbeat.
The molecules also slow the plaque build-up responsible for hardening the arteries and causing blockages.
Sardines are an excellent source of omega-3 fatty acids
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Consuming omega-3 fatty acids from sources like fish oil may also reduce blood pressure in some individuals.
How to get omega-3 levels checked?
Those curious to know their levels can book a blood test, specifically an omega-3 index test or a fatty acids profile test.
While the NHS doesn’t routinely check omega-3 levels as part of standard health checks, they recommend consuming at least two portions of fish a week.
This should include one portion of oily fish, according to the health body, to ensure adequate intake of the beneficial fatty acids.
