The Amazing, Wide-Ranging Benefits of Omega-3s

Posted by admin on Oct 19, 2008 in General Information, Rejuvenation Science |

Collected Research Articles

Omega-3 fish oil supplements beat statin drugs for lowering mortality risk

The April 2005 issue of the prestigious Archives of Internal Medicine published a review of the effects of various lipid lowering regimens on overall mortality and mortality from coronary heart disease.

Researchers from Basel Institute for Clinical Epidemiology and University Hospital in Basel, Switzerland reviewed over 10,000 clinical trials published between 1965 and 2003 and chose 97 for statistical evaluation in this meta-analysis. These 97 trials were chosen because of their randomized, controlled and scientifically valid data. They included 275,000 subjects. The current analysis compared the association with mortality risk of diet, lipid lowering drugs categorized as statins, fibrates and resins, and the nutritional supplements omega-3 fatty acids (commonly found in fish oils) and niacin.

While the fibrate class of drugs failed to influence overall mortality and mildly elevated noncardiac mortality, and while diet, resins and niacin appeared to provide insignificant benefits, statins and omega-3 fatty acids significantly lowered both overall and coronary heart disease mortality risk during the trial periods.

The risk of overall mortality was reduced by 13 percent by statins. You will find this statistic publicized by the pharmaceutical companies that manufacture statins. Mortality risk was reduced 23 percent by omega-3 fatty acid supplements - Omega-3 fatty acids provided almost double the benefit of statins. When the risk of mortality from heart disease alone was analyzed, the use of statin drugs and omega-3 fatty acids were found to lower the risk by 22 and 32 percent, respectively.

The superiority of Omega-3 supplements in lowering the risk of overall and cardiac mortality cannot be explained by an ability to reduce cholesterol. Cholesterol reduction from Omega-3 averaged 2 percent in this meta-analysis compared to an average reduction of 20 percent achieved via the use of statins. The protection provided by omega-3 fatty acids against heart arrhythmias, along with their antithrombotic and anti-inflammatory properties may be responsible for the mortality risk reduction suggested by this review.

Source: Arch Intern Med. 2005 Apr 11;165(7):725-30.

Fish oil supplements help keep heart healthy

Prolonged exercise and taking a fish oil supplement decrease a condition that leads to heart disease, U.S. researchers have found. Atherosclerosis, a partial blockage of the arteries, is a primary cause of heart disease. A leading contributor to this condition is fat in the bloodstream, known as triglycerides.

Researchers at the University of Missouri-Columbia discovered that after study subjects ate fatty meals, those who engaged in long aerobic exercise had muscle cells that quickly broke down triglycerides. Taking a fish oil supplement also helped keep triglyceride levels down, researchers said.

The triglyceride levels of participants who took the supplement before a fatty meal were reduced by 38 percent. Those who took the supplement and also participated in prolonged exercise reduced their triglyceride levels by 50 percent.

Researchers hope the data can help minimize the reliance on drugs to treat people with heart disease.

Fish oils recommended for rheumatoid arthritis

At least 13 published randomized controlled clinical trials have reported significant benefits of fish oil supplementation in rheumatoid arthritis patients. Now researchers at the University of Newcastle in Australia provide additional evidence to support these earlier findings. Their 15-week study involved 50 patients who had been diagnosed with rheumatoid arthritis. The patients were all consuming a diet which contained less than 10 grams/day of omega-6 fatty acids. These fats are known to promote inflammation through their eicosanoid metabolites. Half the patients were given fish oil capsules to provide a daily intake of 40 mg/kg body weight (about 2.8 grams for a 70 kg person); the other half received placebo capsules containing 50/50 corn/olive oil. All subjects continued with their regular diet and medications. About half the patients dropped out during the experiment, mainly due to changes in their medications. Complete clinical evaluations were carried out at baseline, 4, 8 and 15 weeks.

There were no significant changes after 4 or 8 weeks, but at the 15-week evaluation major improvements were noted in the group receiving fish oil. Particularly impressive were the improvements in the duration of morning stiffness and the overall assessment of disease activity (by both patients and physicians). Significant improvements were noted in 6 of the 9 evaluation parameters in the fish oil group; no improvements were noted in the control group. Only the total number of joints affected, the erythrocyte sedimentation rate (ESR), and the C-reactive protein level were unaffected by supplementation.

In an accompanying editorial Drs. Cleland and James of the Royal Adelaide Hospital emphasize the importance of maintaining a low intake of omega-6 fatty acids in order to keep the ratio of omega-6 to omega-3 as low as possible. They conclude that “dietary fish oil supplements should now be regarded as part of standard therapy for rheumatoid arthritis”.

References:
Volker, Dianne, et al. Efficacy of fish oil concentrate in the treatment of rheumatoid arthritis. Journal of Rheumatology, Vol. 27, October 2000, pp. 2343-46
Cleland, Leslie G. and James, Michael J. Fish oil and rheumatoid arthritis: antiinflammatory and collateral health benefits. Journal of Rheumatology, Vol. 27, October 2000, pp. 2305-06 (editorial)

Health News and Research: Omega-3 Fatty Acids Reduce Arrhythmia 75%

Reduction of Inducible Arrhythmia in Patients with Cardiovascular Disease by Fish Oil

Dr. R. Metcalf presented highly original findings at the July 2006 ISSFAL (International Society for the Study of Fatty Acids & Lipids) meeting on DHA/EPA Omega-3 fatty acids and cardiac arrhythmias from a recent pilot trial.

Sudden cardiac death (SCD) is any death from cardiac causes within one hour of the onset of symptoms. It is almost always due to arrhythmias known as ventricular tachycardia (VT) or ventricular fibrillation (VF).

Patients with heart disease either received a fish oil supplement providing 900 mg of omega-3 fatty acids (as DHA + EPA) each day for at least four weeks while others served as controls. All patients were subjected to arrhythmia testing by electrical impulses to induce sustained ventricular arrhythmias.

After fish oil supplementation, 75% of the patients were either no longer inducible or required extra stimulation to induce the arrhythmia as compared to only 14% in the control group.

Dr. Metcalf indicated that dietary supplementation with fish oil may reduce susceptibility to sustained ventricular arrhythmia by increased resistance to the initiation of arrhythmias or by increasing the propensity to spontaneous termination of arrhythmias when they do occur.

There are a number of good fish oils on the market, but one of the best new ways to get omega-3 polyunsaturated fats is from krill oil.

Source: Dr. R.G. Metcalf, Rheumatology Unit, Royal Adelaide Hospital, Adelaide, South Australia, at the July 2006 ISSFAL Meeting in Cairns, Australia

Omega-3 Fatty Acids Help Control Weight

Marine omega-3 polyunsaturated fatty acids (PUFAs) may help reduce accumulation of body fat by promoting fat burning and reducing the number of cells in adipose tissue, according to a study published in the December 2004 issue of Lipids.

Researchers tested the effects of Omega-3 fatty acids — eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) — sourced from fish oil on mice and found weight gain induced by a composite high-fat diet was limited when the animals’ EPA and DHA intake was increased from 1 percent to 12 percent of total dietary lipids. Accumulation of adipose tissue — particularly in the abdominal region — was reduced in the animals, and changes in plasma markers and adipose gene expression indicated EPA and DHA improved lipid and glucose metabolism. The scientists concluded EPA and DHA have an antiadipogenic effect and reduce accumulation of body fat by limiting both hypertrophy and hyperplasia of fat cells.

“It is well established that a diet rich in seafood prevents weight gain, but the mechanisms responsible for this effect have not been known,” said Morten Bryhn, M.D., Ph.D., director of research and development for Lysaker, Norway-based Pronova Biocare.

In a release, Pronova commented that the study clearly demonstrated EPA and DHA increase oxidation of fat by activating genes that break down fat in the mitochondria and peroxisomes, promoting weight loss as well as preventing weight gain in animals given free access to food. In addition, the EPA and DHA not only intensified breakdown of fat but reduced the number of fat cells, particularly in the abdominal region, the company said.

“Being overweight is not only a problem of too much food and too little exercise, but also a problem of bombarding genes with signals leading to fat accumulation,” Dr. Bryhn said. “A diet rich in red meat and vegetable oils increases accumulation of fat in fat tissue because of a chronic disarray of genes responsible for handling fatty acids and carbohydrates. The number of fat cells increases, and turnover of carbohydrates into fat is facilitated. The net result is being overweight, which leads to obesity that is difficult to curb by calorie reduction and exercise only. Genes are constantly programmed to a situation of starvation and they need to be reprogrammed. Omega-3 fatty acids from seafood seem to do exactly that.”

However, Dr. Bryhn cautioned since the process of reprogramming genes is slow, supplementation with marine omega-3 PUFAs will not produce immediately drastic effects on weight. “Weight control should be a combination of reduced intake of red meat, saturated fat and foods containing vegetable oils and carbohydrates; regular exercise; and increased intake of omega-3 fatty acids high in DHA,” he said.

Source: Ruzickova J, Rossmeisl M, Prazak T, Flachs P, Sponarova J, Veck M, Tvrzicka E, Bryhn M, Kopecky J: Omega-3 PUFA of marine origin limit diet-induced obesity in mice by reducing cellularity of adipose tissue. Lipids 2004, 39:1177-1185.

Omega-3 Fatty Acid Reduces Autism Symptoms

Autism is characterized by impairment in social interaction, delayed language, and restricted patterns of behavior. Autistic children frequently have serious behavioral disturbances, such as self-injurious behavior, aggression, and tantrums. From 1992-2003, the incidence of autism in the U.S. has increased by 435%, autism affects 1 in 250 U.S. children, and incurs a worldwide cost of $90 billion each year.

Parents have found that prescription drugs have limited success. A new study has found that omega-3 fatty acids, found in previous research to maintain brain health, may also be helpful to autistic children.

Researchers gave 13 autistic children aged 5-17 years either 1.5 grams of omega-3 fatty acids per day or placebo for 6 weeks. At the end of the study they used the Aberrant Behavior Checklist (ABC) to gauge the omega-3 fatty acid effectiveness on autistic symptoms.

Researchers found no adverse side effects in either group, however the omega-3 group had significant decreases in hyperactivity and repetitive movements (called steriotypy) compared to placebo. After citing previous research showing benefits on brain function with up to 10 grams of omega-3 fatty acids per day, they found this study to “suggest that omega-3 fatty acids may be effective and well-tolerated in children with autism.”

Source: Amminger GP. Omega-3 Fatty Acids Supplementation in Children with Autism: A Double-blind Randomized, Placebo-controlled Pilot Study. Biol Psych 2006. In Press, Corrected Proof, Available online 22 August 2006.

Omega-3 Oils Lowers Alzheimer’s Disease and Dementia Risk Up to 60%

A diet rich in fish, omega-3 oils, fruits and vegetables may lower your risk of dementia and Alzheimer’s disease, whereas consuming omega-6 rich oils could increase chances of developing memory problems, according to a study published in the November 13, 2007, issue of Neurology®, the medical journal of the American Academy of Neurology.

For the study, researchers examined the diets of 8,085 men and women over the age of 65 who did not have dementia at the beginning of the study. Over four years of follow-up, 183 of the participants developed Alzheimer’s disease and 98 developed another type of dementia.

The study found people who regularly consumed omega-3 rich oils, such as canola oil, flaxseed oil and walnut oil, reduced their risk of dementia by 60 percent compared to people who did not regularly consume such oils. People who ate fruits and vegetables daily also reduced their risk of dementia by 30 percent compared to those who didn’t regularly eat fruits and vegetables.

The study also found people who ate fish at least once a week had a 35-percent lower risk of Alzheimer’s disease and 40-percent lower risk of dementia, but only if they did not carry the gene that increases the risk of Alzheimer’s, called apolipoprotein E4, or ApoE4.

“Given that most people do not carry the ApoE4 gene, these results could have considerable implications in terms of public health,” said study author Pascale Barberger-Gateau, PhD, of INSERM, the French National Institute for Health and Medical Research, in Bordeaux, France. “However, more research is needed to identify the optimal quantity and combination of nutrients which could be protective before implementing nutritional recommendations.”

In addition, the study found people who did not carry the ApoE4 gene and consumed an unbalanced diet characterized by regular use of omega-6 rich oils, but not omega-3 rich oils or fish were twice as likely to develop dementia compared to those who didn’t eat omega-6 rich oils, which include sunflower or grape seed oil. The study did not find any association between consuming corn oil, peanut oil, lard, meat or wine and lowering risk of dementia.

“While we’ve identified dietary patterns associated with lowering a person’s risk of dementia or Alzheimer’s, more research is needed to better understand the mechanisms of these nutrients involved in these apparently protective foods,” said Barberger-Gateau. The study was supported by the National Agency for Research in France.

The American Academy of Neurology, an association of more than 20,000 neurologists and neuroscience professionals, is dedicated to improving patient care through education and research. A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as Parkinson’s disease, ALS (Lou Gehrig’s disease), dementia, West Nile virus, and ataxia.

DHA and EPA are omega-3 fatty acids commonly found in fish and fish oil. Neptune krill oil is another important source of DHA and EPA.

Source: American Academy of Neurology (AAN) Released: Tue 06-Nov-2007.