Omega-3 Fatty Acids in Seafood Linked to Reduced Risk of Dementia, Heart Disease, and Cancer

Strategic Insights -

A study of over 2,500 pensioners has found that those with higher blood levels of omega-3 fatty acids, found in seafood such as salmon and sardines, were 24 percent less likely to develop age-related illnesses. This suggests that consuming oily fish can help slash the risk of dementia, heart disease, and cancer. Researchers believe that these essential fatty acids could hold the key to "healthy ageing" and may help the population remain fitter for longer.

Key Takeaways:

  • The study, published in The BMJ, followed 2,622 men and women with an average age of 74 for over two decades, from 1992 to 2015, and found that higher levels of omega-3 fatty acids from seafood were associated with a 24 percent lower risk of unhealthy ageing.
  • Only the fish omega-3 fats, specifically EPA, DHA, and DPA, were found to be protective against healthy ageing, while the omega-3 fats from plants, such as ALA, were not linked to healthy ageing.
  • The study found that the participants in the top 20 percent for EPA had a 24 percent lower risk of unhealthy ageing than those in the lowest quintile.
  • The researchers believe that long-chain n3-PUFAs show several physiological effects that support the biologic plausibility of the results, including favourable effects on blood pressure, endothelial function, plasma triglycerides, heart rate, and potentially inflammation.
  • The study recommends increased dietary consumption of n3-PUFAs in older adults.
  • Dr. Heidi Lai, a nutritionist at Tufts University, said that the findings support guidelines for increased dietary consumption in older adults and suggest that n-3 PUFAs may have beneficial effects on the body.
  • Professor Yeyi Zhu, of Kaiser Permanente Northern California Division of Research, cautioned against using the findings to inform public health policy or nutritional guidelines.

Statistics:

  • 2,622 men and women participated in the study, with an average age of 74.
  • The study had a follow-up period of over 22 years, from 1992 to 2015.
  • 89 percent of participants experienced unhealthy ageing over the study period.
  • 11 percent of participants were free of major chronic diseases and without mental or physical dysfunction.
  • Only fish omega-3 fats, specifically EPA, DHA, and DPA, were found to be protective against healthy ageing.
  • The top 20 percent for EPA had a 24 percent lower risk of unhealthy ageing than those in the lowest quintile.
  • Long-chain n3-PUFAs show several physiological effects that support the biologic plausibility of the results, including favourable effects on blood pressure, endothelial function, plasma triglycerides, heart rate, and potentially inflammation.

Sources:

  • The BMJ (2023) - [1]
  • Tufts University (2023) - [2]
  • Kaiser Permanente Northern California Division of Research (2023) - [3]