Dietary and Serum Omega-6/Omega-3 Fatty Acids Are Associated with Physical and Metabolic Function in Stroke Survivors

Monica C Serra,Thomas R Ziegler,Fadi B Nahab,Charlene E Hafer-Macko,Alice S Ryan,Manuel Yepes

doi:10.3390/nu12030701

Abstract

The purpose of this study was to quantify habitual dietary and systemic omega-6 and omega-3 fatty acids and their ratios and to determine their relationship with physical and metabolic function in a cohort of chronic adult stroke survivors. Twenty-five older chronic stroke survivors (age: 63 ± 8 years; BMI: 31 ± 7 kg/m2; mean ± SD) were assessed for fitness (VO2peak), gait speed (GS), 3 m timed up and go (TUG), and six-minute walk distance (6MWD). Plasma lipid and glucose profiles were measured, and HOMA-IR calculated. Dietary (5-day food records) and serum (mass spectrometry) omega-6/omega-3 profiles were assessed. Participants were severely deconditioned (VO2peak: 19 ± 4 mL/kg/min; GS: 0.88 ± 0.28 m/s; TUG: 12.6 ± 5.9 s; 6MWD: 295 ± 121 m) and at elevated metabolic risk (HOMA-IR: 6.3 ± 4.5). The dietary intake ratio of omega-6/omega-3 fatty acids averaged 12.6 ± 7.1 and the serum concentration ratio was 1.21 ± 0.37, which were correlated (r = 0.88, p < 0.01). Higher dietary intake and serum concentrations of omega-6/omega-3 fatty acids were associated with lower 6MWD and higher HOMA-IR, while a higher serum omega-6/omega-3 concentration index was associated with lower VO2peak (p’s < 0.05). These preliminary data suggest that both dietary omega-6 and omega-3 fatty acids (quantitated as their intake ratio) and the serum concentration ratio of omega-6/omega-3 may be important indices of physical dysfunction and insulin resistance in chronic stroke survivors.

Highlights

Each year in the United States, ~800,000 people experience a stroke [1]
Despite 44% being treated for diabetes, all participants had elevated fasting plasma glucose (≥100 mg/dL) and 88% had elevated
While we are the first to examine these relationships in a cohort of chronic stroke survivors, this study supports data from non-stroke populations suggesting that higher dietary and systemic concentrations of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA), compared to omega-6s, protect against accelerated age- and disease-associated decline of physical and psychosocial functioning and development of insulin resistance and chronic inflammation [12,13,14]

Summary

Introduction

Each year in the United States, ~800,000 people experience a stroke [1]. Poststroke declines in metabolic control (i.e., development of proinflammatory conditions, including hyperlipidemia, obesity, and insulin resistance) are common and contribute to strokes being a leading cause of long-term disability. Nutrients 2020, 12, 701 higher dietary and systemic omega-6/omega-3 ratios in association with reduced physical functioning and elevated proinflammatory states in older adults [3] and neurological deterioration following acute stroke [4]. Despite being at elevated risk, the consumption and metabolic status of omega-6 and omega-3 fatty acids by chronic stroke survivors is not well documented. Though an optimal ratio has yet to be defined, the identification of omega-6/omega-3 as a clinical biomarker may have important implications for stroke recovery. The purpose of this study was to examine the relationship between dietary and systemic omega-6/omega-3 and physical function and cardiovascular and diabetes risk in a cohort of chronic adult stroke survivors

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