Benefits of marine omega-3 on life expectancy in elderly people

A recent study, published online in the Annals of Internal Medicine, has confirmed the need for a good intake of long-chain omega-3 fatty acids, in particular for those aged 65 or over. According to the study, elderly people with the highest blood levels of omega-3 lived an average 2.2 years longer than those with the lowest levels.

According to American researchers at the Universities of Harvard (Massachusetts) and Washington State, the risk of all-cause mortality for elderly people with higher blood levels of long-chain omega-3 fatty acids (EPA, DHA, DPA) may be 27% lower, and for cardiovascular-cause mortality, 35% lower.
The researchers analysed 16 years’ of statistical data collected from around 2700 adult Americans aged 65 or over, who had participated in the National Institutes of Health’s Cardiovascular Health Study (CHS). Subjects came from four states (North Caroline, Maryland, California and Pennsylvania) and were all in good health at the start of the study.
The aim of the research was to establish (from blood markers) an association between fish consumption and mortality rates.

The link between oily fish consumption (tuna, salmon sardines, herring, mackerel and trout) and a lower risk of cardiovascular disease, related to the intervention of omega-3 in cell communication and heart cell function, is well-established. In addition, other, more recent studies have highlighted the fact that omega-3 extends telomere length, thus influencing one of the key processes involved in cell ageing.

The authors of this new study wanted to clarify the effects of certain long-chain omega-3 fatty acids EPA - eicosapentaenoic acid, DHA- docosahexaenoic acid, DPA- docoapentaenoic acid) on other causes of mortality. They examined biomarkers in blood samples that had been provided at regular intervals by the CHS participants.

Their results showed that these three long-chain fatty acids, both individually and combined, were associated with a significantly lower risk of mortality.

- Docosahexaenoic acid (DHA) was particularly linked to a 40% lower risk in death from coronary disease, especially arrhythmia
- Eicosapentaenoic acid (EPA) was associated with a reduced risk of heart attack,
- Docoapentaenoic acid (DPA) was most clearly linked to a decreased risk of stroke-induced death.

In all, study participants with the highest levels of these three fatty acids had a 27% lower risk of all-cause mortality.

Study co-author Dr Dariush Mozaffarian, of Harvard’s School of Public Health, explained that, "Although eating fish has long been considered part of a healthy diet, few studies have assessed blood omega-3 levels and total deaths in older adults. Our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life."