In a study from Tufts University, scientists found higher blood levels of omega-3 fatty acids found in seafood are associated with a higher likelihood of healthy ageing among older adults.
With populations across the world living longer, there is a growing focus on healthy ageing—a meaningful lifespan without major chronic diseases and with good physical and mental function.
Previous studies found that omega 3 polyunsaturated fatty acids (n-3 PUFAs) derived from seafood and plants may have beneficial effects on the body that could promote healthy ageing, but results are inconsistent.
In the current study, researchers examined the link between levels of n-3 PUFAs and healthy ageing among older people.
They tested 2,622 adults who were taking part in the US Cardiovascular Health study from 1992 to 2015.
The average age of participants at the start of the study (baseline) was 74 years, 63% were women and 11% were from non-white groups.
Blood levels of n3-PUFAs were measured at baseline, 6, and 13 years.
These included eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and alpha linolenic acid (ALA).
The main dietary sources of EPA, DHA and DPA come from seafood, while ALA is found mainly in plants (nuts, seeds, and leafy green vegetables).
The researchers found that 89% of the participants experienced unhealthy ageing over the study period, while 11% experienced healthy ageing—defined as survival free of major chronic diseases and without mental or physical dysfunction.
They found that levels of seafood-derived EPA in the highest intake were linked to a 24% lower risk of unhealthy ageing than levels in the lowest intake group.
For DPA levels, the top three quintiles were associated with an 18-21% reduction in the risk of unhealthy ageing. However, seafood-derived DHA and plant-derived ALA were not linked to healthy ageing.
The team says a possible explanation for this effect is that n-3 PUFAs help to regulate blood pressure, heart rate and inflammation.
They suggest that among older adults, higher levels of circulating n-3 PUFAs from seafood were associated with a lower risk of unhealthy ageing.
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The study was conducted by Heidi Lai et al and published in The BMJ.
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