Relationship between Serum Omega-3 Fatty Acid and Asthma Endpoints.

Shahieda Adams,Andreas Lopata,Mohamed Jeebhay,Roslynn Baatjies,Cornelius Smuts

doi:10.3390/ijerph16010043

Abstract

Recent studies have highlighted the potential protective role of omega-3 polyunsaturated fatty acids (n-3 PUFA) in asthma. This study aimed at determining the association between seafood intake, serum PUFA composition and clinical endpoints of asthma in adults. A cross-sectional study of 642 subjects used the European Committee Respiratory Health Survey (ECRHS) questionnaire, skin prick tests, spirometry and methacholine challenge tests following ATS guidelines. Sera was analysed for n-3 and n-6 PUFA composition. Subjects had a mean age of 34 years, were largely female (65%) and 51% were current smokers. While 99% reported fish consumption, rock lobster, mussels, squid and abalone were also consumed less frequently. The prevalence of asthma symptoms was 11%, current asthma (ECRHS definition) was 8% and non-specific bronchial hyperresponsiveness (NSBH) was much higher (26%) In adjusted models the n-3 PUFAs 20:5 (EPA) and 22:5 (DPA) were significantly associated with a decreased risk of having NSBH. Total n-3 PUFA composition was associated with decreased NSBH risk (OR = 0.92), while high n-6 PUFA composition was associated with an increased risk (OR = 1.14).

Highlights

Asthma afflicts up to 334 million people worldwide and its incidence has been increasing for the past three decades with 250,000 deaths attributed to asthma annually [1,2]
The study population comprised 642 workers from two seafood processing factories located in a small fishing village on the West Coast of South Africa
The population reported a high prevalence of previous respiratory disease with 13% reported being treated for tuberculosis in the past

Summary

Introduction

Asthma afflicts up to 334 million people worldwide and its incidence has been increasing for the past three decades with 250,000 deaths attributed to asthma annually [1,2]. Asthma incidence has nearly doubled in the past thirty years and despite an increase in treatment options up to 50%. In the past two decades increasing interest has been shown in the role of dietary polyunsaturated fatty acids (PUFAs) [3,4,5]. The hypothesis underlying this assumption is linked to the dramatic change in patterns of PUFA consumption in the typical Western diet with an increasing trend for the consumption of omega-6 (n-6) PUFA mainly found in vegetable oils and a decline in consumption

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