Consuming Omega-3 Fatty Acids Maintains Lung Health NIH Study Reveals

An NIH-funded study published in the American Journal of Respiratory and Critical Care Medicine concluded that consuming omega-3 fatty acids from fish or supplements can help maintain lung health, minimizing the risk of lung function decline.

According to the NIH press release, the study was predominantly funded by the National Heart, Lung, and Blood Institute (NHLBI). Although research has repeatedly shown the critical importance of diet and nutrition in human health and preventing chronic illnesses, most studies have focused on the link between diet and cardiovascular disease or cancer.

“We know a lot about the role of diet in cancer and cardiovascular diseases, but the role of diet in chronic lung disease is somewhat understudied,” said corresponding author Patricia A. Cassano, PhD, director of the Division of Nutritional Sciences at Cornell University in Ithaca, New York, in the NIH release. “This study adds to growing evidence that omega-3 fatty acids, which are part of a healthy diet, may be important for lung health too.”

Researchers theorized that the anti-inflammatory properties of omega-3 fatty acids could be vital to lung function and health. This two-part study began by using observational data from 15,063 people in the NHLBI Pooled Cohort Study, which is used to extrapolate trends on data that can provide an assessment of personalized risk for chronic lung disease.

Patients were followed for 7–20 years on average and were generally healthy without indications of chronic lung disease at the start of the study. Researchers found that increased omega-3 fatty acids in a patient’s bloodstream correlated with minimal lung function decline compared to those with a reduced concentration of omega-3 fatty acids.

More specifically, docosahexaenoic acid (DHA), a type of omega-3 fatty acid, was the most likely to result in improved or minimal lung function decline. This compound is found in salmon, tuna, sardines, or dietary supplements.

The second arm of the study used data from the United Kingdom Biobank to analyze genetic markers for omega-3 fatty acids and their link to lung function or health. The results from this arm confirmed the previous portion’s finding, revealing that high levels of omega-3 fatty acids correlated with improved lung function.

Although the data from the study focused on health participants, researchers continue to analyze data from patients with lung disease to evaluate the impact of diet on lung health.

“We’re starting to turn a corner in nutritional research and moving toward precision nutrition for treating lung diseases,” said study first author Bonnie K. Patchen, PhD, a nutritionist and member of Cassano’s research team at Cornell, in the release. “In the future, this could translate into individualized dietary recommendations for people at high risk for chronic lung disease.”