Essential Acids Lower All-Cause Mortality Risk

Increasing the intake of essential acids, such as omega-3, can lower the risk of all-cause mortality by 9%, according to a new study.

Previous research has found that intake of n-3 long-chain polyunsaturated fatty acids (LCPUFA, or essential acids) can reduce the risk of cardiovascular disease and improve other bodily functions. However, the results of observational and clinical studies were conflicting.
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Therefore, the researchers conducted a meta-analysis to evaluate the associations between dietary or circulating n-3 LCPUFA and the risk of all-cause mortality.

To conduct their study, the researchers searched online databases for studies that examined the intake of omega-3 in relation to all-cause mortality risk.

The researchers evaluated data from 11 studies, which included 371,965 participants from the general population and 31,185 deaths, in their analysis.

Using a random-effects model, the researchers found that high vs low n-3 LCPUFA intake was associated with a 9% reduced risk of all-cause mortality.

In the dose-response analysis, each increase of omega-3 intake by 300 mg/d reduced the risk of all-cause mortality by 6%, and each 1% increment in the proportions of circulating eicosapentaenoic acid and docosahexaenoic acid in total fatty acids in blood was associated with 20% and 21% decreased risk of all-cause mortality, respectively.

“Our findings suggest that both dietary and circulating LCPUFA are inversely associated with all-cause mortality,” the researchers concluded.

—Amanda Balbi

Reference:

Chen G-C, Yang J, Eggersdorfer M, Zhang W, Qin L-Q. N-3 long-chain polyunsaturated fatty acids and risk of all-cause mortality among general populations: a meta-analysis [published online June 16, 2016]. Sci Rep. doi:10.1038/srep28165.