Omega-3 Fatty Acids and Neural Development to 2 Years of Age: Do We Know Enough for Dietary Recommendations?

Despite abundant lay claims regarding diet, nutrients, and osteoarthritis (OA), scientific study on these relationships is in its early stages. The strongest risk factor for OA, particularly of the knee, is overweight and obesity. Initial weight loss studies for the treatment of OA have shown promising results, but longer-term trials are needed. Potential roles of specific nutrients in OA prevention and treatment are under study, but to date, results are somewhat less clear. The ratio of dietary omega-6 to omega-3 fatty acids has been proposed to be related to OA because they are precursors of proinflammatory and anti-inflammatory eicosanoids and cytokines, respectively. However, human data are lacking to substantiate this relationship. Low serum levels of some vitamins, such as C and D, have been associated with OA in epidemiological research, but much more work must be conducted to understand the roles of these and other vitamins in OA prevention and treatment. Biological plausibility exists for the protective properties of antioxidants against OA, so continued research to assist in making specific dietary recommendations with respect to these is needed for OA patients. As the study of diet, nutrients, and OA evolves, it is prudent for practitioners to stay abreast of the research so that they can address patients' questions and recommend diets with adequate omega-3 fatty acids, vitamins, minerals, and antioxidants while avoiding megadoses.

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Omega-3 Polyunsaturated Fatty Acid Biomarkers and Risk of Type 2 Diabetes, Cardiovascular Disease, Cancer, and Mortality: A Systematic Review and Meta-analysis

10.21203/rs.3.rs-362088/v1 ◽

2021 ◽

Author(s):

Hong Jiang ◽

Lina Wang ◽

Duolao Wang ◽

Ni Yan ◽

Chao Li ◽

...

Keyword(s):

Type 2 Diabetes ◽

Cardiovascular Disease ◽

Fatty Acids ◽

Fatty Acid ◽

Lower Risk ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Dietary Recommendations ◽

Marine Origin

Abstract Background: Considerable attention has focused on omega-3 polyunsaturated fatty acids (PUFA) role in protect against the development of cardiometabolic diseases, which has led to dietary recommendations to increase omega-3 fatty acid intake.Methods: MEDLINE, EMBASE, ISI Web of Science, Cochrane Library, and reference lists were searched for articles from inception to May 2020. Random-effects model was used to estimate the pooled relative risk (RR) and 95% confidence intervals (CIs) for the association of omega-3 PUFAs, including α-linoleic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA), with risk of developing type 2 diabetes (T2D), cardiovascular disease (CVD), including coronary heart disease (CHD) and stroke, cancer, and mortality.Results: 66 prospective studies comprised of 211,600 participants were identified. Individual omega-3 PUFAs showed divergent associations with the study outcomes of interest. An inverse association with risk of T2D was observed comparing extreme categories of ALA concentration (RR,0.91;95%CI,0.83-0.99), but not for the marine-origin omega-3 fatty acids biomarkers. The marine-origin omega-3 fatty acids biomarkers, but not ALA, were significantly associated with lower risks of total CVD, CHD, and overall mortality, with RRs ranging from 0.70 for DHA-CHD association to 0.85 for EPA-CHD association. Lower risk of colorectal cancer was observed at higher levels of DPA (RR,0.76;95%CI:0.59-0.98) and DHA (RR,0.80;95%CI:0.65-0.99). In dose-response analyses, inverse linear associations were observed between EPA, DPA, and DHA biomarkers and CVD or CHD risk, except for DHA-CVD association which showed a nonlinearity association.Conclusion: Higher concentrations of marine-derived omega-3 PUFA biomarkers were associated with a significantly reduced risk of total CVD, CHD, certain types of cancer, and total mortality. Levels of ALA were inversely with a lower risk of T2D but not CVD-related outcomes. These data support the dietary recommendations advocating the role of omega-3 PUFAs in maintaining an overall lower risk of developing cardiovascular disease and premature deaths.

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Importancia de los ácidos grasos omega 3 en la salud

Actualización en Nutrición ◽

10.48061/san.2021.22.1.25 ◽

2021 ◽

Vol 22 (1) ◽

Author(s):

María Susana Feliu ◽

◽

Inés Fernández ◽

Nora Slobodianik

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Energy Intake ◽

Neural Development ◽

Cardiovascular Health ◽

Food Sources ◽

Omega 3 Fatty Acids ◽

Immune Functions ◽

Omega 3 ◽

The Impact

Omega 3 fatty acids are polyunsaturated fatty acids, essential since the human body does not produce them and they are obtained mainly from the diet. They confer flexibility, fluidity and selective permeability to the membranes, which favors cardiovascular health, reduces the risk of deficiencies in vision and neural development in infants and children, and dementia in older adults; some of them are precursors in the synthesis of prostaglandins. Some effects have also been seen in the prevention and treatment of coronary heart disease, hypertension, diabetes, arthritis, inflammation, autoimmune disorders, and cancer. These effects can be explained through the specific actions of each of them. Dietary fat influences the modulation of immune functions and inflammatory processes; most of the impact is attributed to long-chain polyunsaturated fatty acids (LCPUFA). The EPA exerts: hypotriglyceridemic effect at LDL and VLDL level; hypocholesterolemic effect due to increase in bile efflux and reverse cholesterol transport; antithrombotic effect due to the formation of Series 3 eicosanoids. DHA: increases the fluidity of neuronal, glial, and cone and rod membranes; decreases neuronal apoptosis; facilitates the recycling of neurotransmitters; regulates the expression of enzymes involved in lipid metabolism as a ligand for PPARs; inhibits insulin resistance to muscle and fat tissues. The intake recommendations are: 6 polyunsaturated fatty acids: 2.5-9% of energy intake/daily, and ω3 polyunsaturated fatty acids: 0.6-2.0% of energy intake/daily. Key words: omega-3 fatty acids; food sources; immune system; pathologies.

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Depressive Symptoms, omega-6:omega-3 Fatty Acids, and Inflammation in Older Adults

Yearbook of Anesthesiology and Pain Management ◽

10.1016/s1073-5437(08)71001-5 ◽

2008 ◽

Vol 2008 ◽

pp. 273-274

Author(s):

M.F. Roizen

Keyword(s):

Older Adults ◽

Fatty Acids ◽

Depressive Symptoms ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 6

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Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000604 ◽

2019 ◽

pp. 1-7

Author(s):

Hadeer Zakaria ◽

Tarek M. Mostafa ◽

Gamal A. El-Azab ◽

Nagy AH Sayed-Ahmed

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Fish Oil ◽

Wheat Germ ◽

Hemodialysis Patients ◽

Nutritional Indices ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Wheat Germ Oil ◽

Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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