Omega-3, Fish and Nuts on inflammation

Consumption of Omega-3 Fatty Acids, Fish, and Nuts on Inflammation

Keywords:	INFLAMMATION, MORTALITY - Omega-3 Polyunsaturated Fatty Acids, Fish, Nuts
Reference:	"Consumption of polyunsaturated fatty acids, fish, and nuts and risk of inflammatory disease mortality," Gopinath B, Buyken AE, et al, Am J Clin Nutr, 2011 March 16; [Epub ahead of print]. (Address: Centre for Vision Research, Department of Ophthalmology and Westmead Millennium Institute, University of Sydney, Sydney, Australia).
Summary:	In a study involving 2514 subjects aged 49 years of age or older at baseline, out of which 214 died of inflammatory diseases over the course of 15 years, women in the highest tertile of total omega-3 fatty acid intake were found to have a 44% reduced risk of inflammatory disease mortality, as compared to those in the lowest tertile. In women and men, each 1-SD increase in energy-adjusted intake of alpha-linolenic acid was associated, inversely, with mortality related to inflammation (HR=0.83). With nut consumption, those in the second tertile were found to have a 51% reduction and those in the third tertile having 32% reduction of risk, as compared to those in the first tertile. No association was found between inflammatory mortality and dietary intake of omega-3 and omega-6 PUFAs. The authors conclude, "We report on a novel link between dietary intake of total n-3 PUFA and risk of inflammatory disease mortality in older women. Furthermore, our data indicate a protec tive role of nuts, but not fish, against inflammatory disease mortality."