Increased Omega-3 Fatty Acids May Decrease Risk of Chronic Disease

A new study analyzed the association between omega-3 fatty acids and risk factors for several chronic diseases. The omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been widely studied in chronic diseases associated with significant inflammation.

In this new study, researchers measured fatty acid levels and biomarkers for chronic disease in 357 Yup’ik Eskimos. The subjects were evaluated for EPA and DHA levels in their red blood cells (RBC) to estimate their total unsaturated fatty acid levels. Biomarkers were also measured including levels of total cholesterol, high-density lipoprotein cholesterol (HDL, “good” cholesterol), low-density lipoprotein cholesterol (LDL, “bad” cholesterol) and triglycerides. The subjects were also evaluated for levels of apolipoprotein A-I, a component of HDL cholesterol associated with decreased cardiovascular disease risk, and C-reactive protein (CRP), which is a marker of inflammation associated with numerous diseases including cardiovascular disease and diabetes.

The results showed that increased levels of EPA and DHA were associated with decreased levels of several disease biomarkers. The researchers demonstrated that increased RBC levels of EPA and DHA correlated with decreased levels of total cholesterol, LDL cholesterol, triglycerides and CRP. Additionally, increased levels of EPA and DHA were associated with increased levels of HDL “good” cholesterol. The researchers also found that the relationship between the red blood cell levels of EPA plus DHA and decreased C-reactive protein was strongest when EPA was greater than 3 percent of the total fatty acids and when DHA was greater than 7 percent of the total fatty acids.

Thus, the study authors concluded, “Increasing EPA and DHA intakes to amounts well above those consumed by the general US population may have strong beneficial effects on chronic disease risk.”

Reference:

Makhoul Z, Kristal AR, Gulati R, Luick B, Bersamin A, Boyer B, Mohatt GV. Associations of very high intakes of eicosapentaenoic and docosahexaenoic acids with biomarkers of chronic disease risk among Yup’ik Eskimos. Am J Clin Nutr. 2010 Jan 20. Published Online Ahead of Print.