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Health News Archive 353 - Inflammation
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Omega-3 Fatty Acid Intake Linked with Lower CRP Among Japanese

A report published in the July, 2006 issue of the American Journal of Clinical Nutrition confirmed a correlation between a higher intake of omega-3 fatty acids mainly from fish and a reduction in C-reactive protein (CRP), a marker of inflammation that has been demonstrated to be an independent risk factor for heart attack and stroke. The omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in fish and fish oils have been linked in previous studies with lower CRP levels, yet few studies have explored the relationship among the Japanese, whose intake of fish is significant and whose CRP levels are lower overall than those of Western countries.

Researchers at Tohoku University Graduate School of Medicine in Sendai, Japan surveyed 401 Japanese men and 570 women aged 70 and older concerning dietary intake over the previous year, and calculated EPA and DHA intake as well as total omega-3 polyunsaturated fatty acids (including alpha-linolenic acid, commonly found in plant oils). The questionnaires also provided information on smoking and drinking status, cardiovascular disease history, aspirin and statin use. Blood samples were analyzed for cholesterol, glucose, and C-reactive protein levels.

Participants with CRP levels of less than 1.0 milligrams per liter were categorized as having low CRP concentrations, while a CRP level of 1.0 or more was categorized as high. Subjects whose total intake of omega-3 fatty acids was in the top one-fourth of participants had a 56 percent lower adjusted risk of having a high C-reactive protein level than those whose intake was in the lowest fourth, while those whose EPA and DHA intake was highest had a 46 percent lower risk.

The results suggest that even in a population with a relatively high intake, greater omega-3 fatty acid consumption may help reduce serum CRP.

Source: Kaijun Niu, Atsushi Hozawa, Shinichi Kuriyama, Kaori Ohmori-Matsuda, Taichi Shimazu, Naoki Nakaya, Kazuki Fujita, Ichiro Tsuji, and Ryoichi Nagatomi, Dietary long-chain n–3 fatty acids of marine origin and serum C-reactive protein concentrations are associated in a population with a diet rich in marine products. Am J Clin Nutr 2006 84: 223-229.

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