Taking enough omega-3 fatty acid supplements to change the balance of oils in the diet could slow a key biological process linked to aging, researchers say. The study showed that most overweight but healthy middle-aged and older adults who took omega-3 supplements for four months altered a ratio of their fatty acid consumption in a way that helped preserve tiny segments of DNA in their white blood cells.
These segments, called telomeres, are known to shorten over time in many types of cells as a consequence of aging. In the study, lengthening of telomeres in immune system cells was more prevalent in people who substantially improved the ratio of omega-3s to other fatty acids in their diet. Omega-3 supplementation also reduced oxidative stress, caused by excessive free radicals in the blood, by about 15 percent compared to effects seen in the placebo group. “The telomere finding is provocative in that it suggests the possibility that a nutritional supplement might actually make a difference in aging,” Jan Kiecolt-Glaser, lead author of the study from Ohio State said. In another recent publication from this study, Kiecolt-Glaser and colleagues reported that omega-3 fatty acid supplements lowered inflammation in this same group of adults. “Inflammation in particular is at the heart of so many health problems. Anything that reduces inflammation has a lot of potentially good spinoffs among older adults,” she said. Study participants took either 2.5 grams or 1.25 grams of active omega-3 polyunsaturated fatty acids, which are considered “good fats” that, when consumed in proper quantities, are associated with a variety of health benefits.
Participants on the placebo took pills containing a mix of oils representing a typical American’s daily intake. According to the researchers, this combination of effects suggests that omega-3 supplements could represent a rare single SLOW EFFECT OF AGEING nutritional intervention that has potential to lower the risk for a host of diseases associated with aging, such as coronary heart disease, Type 2 diabetes, arthritis and Alzheimer’s disease.
Participants received either the placebo or one of the two different doses of omega-3 fatty acids. The supplements were calibrated to contain a ratio of the two cold-water fish oil fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), of seven to one. Previous research has suggested that EPA has more anti-inflammatory properties than DHA.
In the case of fatty acids, omega-3 supplementation alone doesn’t tell the whole story of how this dietary change can affect health, explained Martha Belury, professor of human nutrition at Ohio State and a coauthor of the study. Also important is the ratio of omega-6 fatty acids to omega-3 fatty acids that are present in a person’s blood. Omega-6 fatty acids come from vegetable oils, and since the 1960s, research has suggested that these oils, too, can help protect the cardiovascular system. However, the typical American diet tends to be heavy on omega-6 fatty acids and comparatively low in omega-3s that are naturally found in cold-water fish such as salmon and tuna. While the ratio of omega-6 to omega-3 fatty acids averages about 15- to-1, researchers tend to agree that for maximum benefit, this ratio should be lowered to 4-to-1, or even 2- to-1. Martha Belury said that the long chains – or bigger molecules – that make up EPA and DHA fatty acids are believed to be the secret to their effectiveness.