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Fish Oil and Reduced Instance of Pneumonia
Intake of n–6 and n–3 fatty acids and fish and risk of community-acquired pneumonia in US men was the title of this next research study. The researchers were Anwar T Merchant, Gary C Curhan, Eric B Rimm, Walter C Willett and Wafaie W Fawzi. Their research was conducted at Brigham and Women's Hospital, and Harvard Medical School, Boston, MA. The research results were published in The American Journal of Clinical Nutrition in February 2006.
The background of the study was that essential fatty acids modulate inflammation and glucose metabolism and may alter infection risk. The researchers examined the association between intakes of n–6 and n–3 fatty acids and fish and the risk of community-acquired pneumonia.
The researchers prospectively evaluated 38 378 male US health professionals aged 44–79 years at the outset. Medical and lifestyle information was updated biennially through questionnaires and diet every 4 years with the use of a validated food-frequency questionnaire. Men who reported pneumonia, myocardial infarction, stroke, other heart disease, arterial surgery, cancer, or asthma before 1990 or those with incomplete dietary data were excluded.. Community-acquired pneumonia was determined by blinded medical record review of chest radiographs.
During 10 year of follow-up, there were 441 new cases of nonfatal community-acquired pneumonia. Pneumonia risk was lower in men in the highest energy-adjusted quintiles of intake than in men in the lowest quintiles of intake of linoleic acid [multivariate relative risk (RR): 0.70; 95% CI: 0.51, 0.96; P for trend = 0.01] and -linolenic acid (multivariate RR: 0.68; 95% CI: 0.50, 0.93; P for trend = 0.01).
Pneumonia risk decreased 4% for every 1-g/d increase in linoleic acid intake (multivariate RR: 0.96; 95% CI: 0.93, 0.99). Pneumonia risk was reduced by 31% for every 1-g/d increase in -linolenic acid intake (multivariate RR: 0.69; 95% CI: 0.51, 0.93). Intakes of eicosapentaenoic acid and docosahexaenoic acid were not significantly related to pneumonia risk. Their conclusion was higher intakes of -linolenic and linoleic acids and possibly of fish may reduce the risk of pneumonia.
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