Fish consumption, omega-3 fatty acid intake, and risk of pain: the Q5 Seniors-ENRICA-1 cohort
EntidadUAM. Departamento de Medicina Preventiva y Salud Pública y Microbiología
Fecha de edición2022-09-15
10.1016/j.clnu.2022.09.007Clinical Nutrition (2022): 1-11
Financiado porThe present study was supported by Instituto de Salud Carlos III, State Secretary of RþDþI, and FEDER/FSE (FIS grants 18/287, and 19/ 319), as well as the Funding REACT EU Program (Comunidad de Madrid and the European Regional Development Fund-ERDF, European Union) (FACINGLCOVID-CM project). Adri an Carballo-Casla holds an FPI contract with the Universidad Autonoma de Madrid. The funding agencies played no role in study design, data collection, and analysis, interpretation of results, manuscript preparation, or in the decision to submit this manuscript for publication
ProyectoGobierno de España. FIS 18/287; Gobierno de España. FIS 19/319
Versión del editorhttps://doi.org/10.1016/j.clnu.2022.09.007
MateriasSeafood; Polyunsaturated; Low back; Disability; Prospective; Elderly; Medicina
Derechos© 2022 The Author(s)
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
Background & aims: Omega-3 fatty acids have anti-inflammatory and analgesic (anti-nociceptive) actions. However, the relation of habitual omega-3 fatty acidintake andfish consumption -itsmain food source-with pain remains largely unknown.We examined the association offish consumption andmarine omega-3 fatty acid intake with pain incidence and worsening over 5 years among older adults. Methods: Data were taken from the Seniors-ENRICA-1 cohort, which included 950 individuals aged 60 years in Spain. Habitual fish consumption and marine omega-3 fatty acid intake during the previous year were assessed in 2008e2010 and 2012 with a validated diet history. Painwas assessed in 2012 and 2017 with a scale developed from the Survey on Chronic Pain in Europe, ranging from 0 (no pain) to 6 (highest pain), according to its severity, frequency, and number of locations. Analyses on pain incidence were conducted in the 524 participants free of pain at baseline, while those on pain worsening were performed in the overall cohort, and both were adjusted for sociodemographic variables, lifestyle, morbidity, and diet quality. Results: Higher oily fish consumption was associated with reduced pain incidence and worsening over 5 years [fully adjusted odds ratios (95% confidence interval) ¼ 0.68 (0.50,0.94) and 0.70 (0.55,0.88) for every 25 g/day increment (1.5 servings/week), respectively]. Total and white fish consumption were not associated with pain. Higher marine omega-3 fatty acid intake was inversely associated with pain worsening [odds ratio (95% confidence interval) per 0.5 g/day increment ¼ 0.83 (0.72,0.96)]. The corresponding associations for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 0.53 (0.33,0.87) and 0.73 (0.57,0.94). Conclusions: In this cohort of Spanish older adults, increased oily fish consumption was inversely associated with pain incidence and worsening over 5 years, while higher marine omega-3 fatty acid intake (and that of EPA and DHA) was linked to less pain worsening
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Google Scholar:Carballo Casla, Adrián - García García-Esquinas, Esther - Banegas Banegas, José Ramón - Rodríguez Artalejo, Fernando - Ortola Vidal, María Del Rosario
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