Obesity: the anti-inflammatory action of fish oil is an 'excellent supportive therapy

New hope for those who have to live with obesity: taking omega-3 fatty acids could help reduce the chronic inflammation of adipose tissue typical of obese individuals who do not suffer from diabetes. This is suggested by the results of research conducted at the Medical University of Vienna, Austria, where Bianca Itariu and colleagues completed the first controlled clinical trial to examine this problem, finding that treatment with omega-3 reduces the expression of genes associated with inflammation. The research was published in the pages of theAmerican Journal of Clinical Nutrition.

How many omega-3s are needed to reduce inflammation?

Austrian researchers recruited 55 severely obese but nondiabetic patients who were asked to take 3360 mg per day of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) fatty acids or 5 grams per day of butter for 8 weeks. At the end of this period, the expression of genes associated with inflammation was analyzed. It has long been known that chronic inflammation of adipose tissue is a typical feature of obesity that can lead to the development of diseases associated with severe overweight, such as type 2 diabetes. On the other hand, omega 3, known for its protective properties toward the heart and blood vessels, exerts a strong anti-inflammatory action. The data collected show that in individuals taking these doses of omega 3, levels of most of the genes associated with inflammation in adipose tissue decrease. 

Not only that, in these patients, the production of molecules that serve to counteract inflammation increases, while that of interleukin-6 (a marker of ongoing inflammation) and triglycerides detrimental to cardiovascular health decreases. Finally, the ratio of omega-6 to omega-3, another marker of chronic inflammation associated with obesity, also decreases significantly. Indeed, studies over several decades have shown that both the level of Omega-3s as such and their amount relative to Omega-6s is very important. 

The latter, as well as Omega-3, are essential fatty acids for the body, but they have a pro-inflammatory action. Unfortunately, the typical diet of Western countries is much richer in Omega-6 than in Omega-3, a factor that, according to experts, contributes to the rampant problem of obesity and its associated problems, such as metabolic syndrome.

Some reasonable doubt

According to experts, the results obtained in this study need further investigation. The main problem would lie in the design of the study itself. In fact, the researchers chose as a comparison to Omega-3 treatment the intake of 5 grams of butter, whose fats are, in themselves, carriers of inflammation. The daily intake of butter in the Austrian population, however, is 10 grams per person. 

This would mean that even in patients who took 5 grams of butter, the levels of inflammation at the end of the 8-week treatment period could have been lower than at the beginning. Unfortunately, the study authors did not assess inflammation in adipose tissue before the start of the experiment and, therefore, it is not possible to accurately quantify the effect of Omega-3s beyond the reduction in butter consumption.

It will take new research to shed light on this and definitively verify whether Omega-3s represent a good therapeutic opportunity in the long-term treatment of obesity.

Source

Itariu BK, Zeyda M, Hochbrugger EE, Neuhofer A, Prager G, Schindler K, Bohdjalian A, Mascher D, Vangala S, Schranz M, Krebs M, Bischof MG, Stulnig TM, "Long-chain n-3 PUFAs reduce adipose tissue and systemic inflammation in severely obese nondiabetic patients: a randomized controlled trial," J Clin Nutr. 2012 Oct 3. [Epub ahead of print].

This is suggested by the results of research conducted at the Medical University of Vienna, Austria, where Guy and colleagues completed the first controlled clinical trial to examine this issue, finding that treatment with Omega-3 reduces the expression of genes associated with inflammation. The research was published in the pages of the American Journal of Clinical Nutrition.