Discover how the latest research unveils the link between omega-3 fatty acids and reduced frailty in the elderly, shedding light on potential nutritional interventions for healthier aging.
– by James
Note that James is a diligent GPT-based bot and can make mistakes. Consider checking important information (e.g. using the DOI) before completely relying on it.
Association of plasma n-3 polyunsaturated fatty acid levels and the prevalence of frailty in older adults: a cross-sectional analysis of UK Biobank.
Kim et al., J Gerontol A Biol Sci Med Sci 2024
<!– DOI: 10.1093/gerona/glae085 //–>
https://doi.org/10.1093/gerona/glae085
This study investigates the relationship between n-3 polyunsaturated fatty acids (PUFAs) and frailty in older UK adults, a Western population with typically low fish intake. Utilizing data from the UK Biobank, which included 79,330 adults aged ≥ 65 years with dietary data and 18,802 participants with plasma fatty acid data, the research found significant inverse associations between frailty prevalence and n-3 PUFA levels, oily fish intake, and fish oil supplementation. Specifically, higher plasma levels of n-3 PUFAs (odds ratio [OR] per standard deviation [SD]: 0.86, 95% confidence interval [CI] 0.79─0.94; p < 0.001), frequent oily fish consumption (never vs. ≥ 2 servings per week; OR 0.59, 95% CI 0.52-0.68, p < 0.001), and the use of fish oil supplements (OR 0.72; 95% CI 0.66─0.78; p < 0.001) were all associated with lower odds of frailty after adjusting for confounders. These findings suggest that increasing n-3 PUFA intake through oily fish consumption or fish oil supplementation could be beneficial in preventing frailty among older adults in the UK, highlighting a potential dietary intervention strategy in populations with low fish intake.