Omega-3 status again linked to lower negative thoughts

A large new study again prove there is a link between omega-3 status and a negative state of mind in healthy subjects.  Most of the previous studies have focused on populations eating Western diets with lower fish intake. The present study investigated the association between blood levels of n-3 LCPUFA and negative thoughts in Japanese community dwellers with higher n-3 LCPUFA blood levels compared to populations in Western countries.

A negative state of mind is a serious problem worldwide, and about 5% of the population report having experienced one or more episodes of  during their life, and the problem is increasing.  More and more studies link low levels of omega-3 to a negative state of mind.

More than 2100 Japanese men and women, 40 years or older was involved with 60 years being the average age of the studied population.  Blood samples found that serum concentrations of omega-3 were inversely associated with symptoms of negative thoughts.

The researchers found marginally, but significant differences in fatty acid status between the groups with and without symptoms.  The average omega-3 concentration of subjects with a negative state of mind were 264,1 µg/ ml and the average concentration of subjects without these symptoms  was found to be 276 µg/ ml.

This study suggest that serum levels of EPA and DHA may be associated wtih a negative state of mind in Japanese with higher blood lvels of omegaga-3 LCPUFA. Therefore, even in countries with a higher fish intake, omega-3 LCPUFA intake in the usual diet may lower these symptoms.

People with a negative state of mind were also found to more likely be unmarried, have less education and higher rate of past stroke, as compared to those without the symptoms.

What to learn:  Supplement your diet with omega-3, specially a high EPA supplement.

 

Source:

Cross-sectional association between serum concentrations of n-3 long-chain PUFA and depressive symptoms: results in Japanese community dwellers. Horikawa et al., British Journal of Nutrition, page 1 of 9 published ahead of print, doi:10.1017/S0007114515004754