Omega-3s, Inflammation, and Heart Disease

The study, published in Journal of Nutrition (2004, vol. 134 no. 7), investigated the association between omega-3 (n-3) fatty acids and biomarkers of inflammation and endothelial activation. Researchers at the Harvard School of Public Health analyzed data from the Nurses' Health Study, including 727 healthy women, aged 43 to 69 years old, from 1986 and 1990. Blood samples obtained from the participants in 1990 were analyzed for inflammation and endothelial activation markers C-reactive protein (CRP), interleukin-6, E-selectin, soluble tumor necrosis factor receptor 2 (sTNFR-2) and soluble cell adhesion molecules (slCAM-1 and sVCAM-1). Food frequency questionnaires obtained from the participants in 1986 and 1990 were analyzed for the omega-3 fatty acids alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

The researchers reported that high ALA intake was associated with a decrease in CRP, interleukin-6 and E-selectin levels. High EPA and DHA intakes were associated with lowered soluble cell adhesion molecule levels. Findings also revealed that high total omega-3 fatty acids intake were associated with a decrease in all of the inflammation and endothelial activation markers. "In conclusion, this study suggests that dietary (n-3) fatty acids are associated with levels of these biomarkers reflecting lower levels of inflammation and endothelial activation, which might explain in part the effect of these fatty acids in preventing cardiovascular disease," the study authors write.