Lee Swanson Research Update

Lower Inflammation Levels Seen with Omega-3 Consumption

June 2009

Increased blood levels of the omega-3 fatty acids DHA and EPA are associated with lower levels of a marker of inflammation linked to heart disease, says a new study published in the European Journal of Clinical Nutrition.

Researchers from the University of Newcastle in New South Wales report that levels of high-sensitivity C-reactive protein (CRP), a marker of inflammation reported to be an independent predictor of cardiovascular-related events, are inversely related to blood levels of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid).

"The importance of this study is such that individuals with higher plasma high-sensitivity CRP (>3.0 mg/l) concentrations according to risk cut points, have significantly lower plasma omega-3 fatty acids," wrote the researchers, led by Professor Manohar Garg.

"Given that omega-3 fatty acids are cardioprotective, this inverse correlation with hs-CRP, a surrogate marker of CVD (cardiovascular disease) risk, could represent a possible mechanism by which omega-3 fatty acids are involved in CVD risk reduction."

Omega-3 fatty acids, most notably DHA and EPA, have been linked to a wide range of health benefits, including reduced risk of CVD and certain cancers, good development of a baby during pregnancy, joint health and improved behavior and mood.

Professor Garg and his co-workers examined omega-3 fatty acids and CRP levels in the plasma of 124 free-living adults (average age 47.7, average BMI 29.8 kg/m2). Participants were divided into three groups depending on their CRP levels (<1.0, 1.0-3.0, and >3.0 mg/l).

Negative relationships between hs-CRP levels and total omega-3, EPA and DHA levels were observed, with hs-CRP levels over 3.0 mg/l associated with significantly reduced concentrations of total omega-3 fatty acids, EPA and DHA.

"We report that plasma omega-3 fatty acid concentration is inversely correlated with hs-CRP in healthy individuals, when stratified into tertiles representing CVD risk cut points," wrote the researchers. "Findings from this study support previous observations that omega-3 fatty acids may improve cardiovascular health in healthy individuals," They concluded.

European Journal of Clinical Nutrition Published online ahead of print.

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