Omega-3s Lower Markers of Inflammation

Omega-3 fatty acids have undergone extensive studies with their potential anti-inflammatory effects. Jyrki Virtanen, from the University of Eastern Finland (Finland), and colleagues analyzed blood levels of omega-3 fatty acids, as well as C-reactive protein (CRP) – a marker of inflammation, in Finnish men, ages 42 to 60 years. Results showed that is omega-3 levels increased, CRP levels decreased. Specifically docosapentanoic acid (DPA) and docosahexanoic acid (DHA) increase significantly, whereas no change in levels of eicosapentaenoic acid (EPA) or alpha-linolenic acid (ALA) were observed.  The study authors conclude that: “Serum [omega-3 polyunsaturated fatty acids] and especially the long-chain [omega-3 polyunsaturated fatty acids] concentration, a marker of fish or fish oil consumption, were inversely associated with serum [C-reactive protein] in men.”