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Decades-long study ties omega-3s from seafood to healthier aging

October 25, 2018 — A study of over 2,500 adults between 1992 and 2015 has found that omega-3 polyunsaturated fatty acids present in seafood reduce the risk of unhealthy aging.

The study, published in BMJ, started with adults at an average age of 74 in 1992 and examined the levels of four different omega-3s – eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and alpha linolenic acid (ALA) – present in their body. Over the course of the study, participants were surveyed regularly, and in three periods – 1992-1993, 1998-1999, and 2005-2006 – had the omega-3s present in their blood measured.

The study found, after correcting for other factors such as age, sex, and race, that adults with higher levels of EPA and DPA had a better chance of healthy aging. Participants with the highest level of omega-3s present had an 18 percent lower risk of unhealthy aging. Participants with the highest levels of EPA and DPA, the omega-3s commonly found in seafood, had the best results: Those with high levels of EPA had a 24 percent lower risk of unhealthy aging, and those with DPA had an 18 percent lower risk of unhealthy aging.

“We found that older adults who had higher levels of omega 3 from seafood were more likely to live longer and healthier lives,” lead study author Heidi Lai of the Friedman School of Nutrition Science and Policy at Tufts University in Boston told Reuters. “These findings support current national dietary guidelines to consume more seafood.”

The study also found that levels of DHA from seafood and ALA from plants did not seem to have an impact on whether the participant would age healthily or not.

“Docosahexaenoic acid from seafood and alpha-linolenic acid from plants were not associated with a lower likelihood of unhealthy ageing,” states the report.

Read the full story at Seafood Source

Omega 3 fatty acids found in seafood tied to healthy aging

October 24, 2018 — People may be more likely to age without health problems when they have more omega 3 fatty acids in their blood, a recent study suggests.

The study authors focused on so-called healthy aging, or the number of years people live without developing disabilities or physical or mental health problems. They examined data on 2,622 adults who were 74 years old on average, following them from 1992 to 2015. Only 11 percent of participants experienced healthy aging throughout the entire study period.

“We found that older adults who had higher levels of omega 3 from seafood were more likely to live longer and healthier lives,” said lead study author Heidi Lai of the Friedman School of Nutrition Science and Policy at Tufts University in Boston.

“These findings support current national dietary guidelines to consume more seafood,” Lai said by email.

Adults should get about eight ounces a week of seafood, ideally by eating it twice a week in place of meats, poultry or eggs, according to U.S. dietary guidelines. Some options that are high in omega 3s include salmon, anchovies, herring, shad, sardines, oysters, trout and Atlantic or Pacific mackerel.

Read the full story at Reuters

 

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