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Blood n-3 fatty acid levels and total and cause-specific mortality from 17 prospective studies

Author

Listed:
  • William S. Harris

    (University of South Dakota
    The Fatty Acid Research Institute)

  • Nathan L. Tintle

    (The Fatty Acid Research Institute
    Dordt University)

  • Fumiaki Imamura

    (University of Cambridge School of Clinical Medicine)

  • Frank Qian

    (Harvard T.H. Chan School of Public Health and Harvard Medical School
    Brigham and Women’s Hospital, and Harvard Medical School)

  • Andres V. Ardisson Korat

    (Brigham and Women’s Hospital, and Harvard Medical School)

  • Matti Marklund

    (University New South Wales
    Johns Hopkins Bloomberg School of Public Health)

  • Luc Djoussé

    (Brigham and Women’s Hospital, and Harvard Medical School)

  • Julie K. Bassett

    (Cancer Council Victoria)

  • Pierre-Hugues Carmichael

    (Centre D’excellence Sur le Vieillissement de Québec, CIUSSS-CN)

  • Yun-Yu Chen

    (National Taiwan University)

  • Yoichiro Hirakawa

    (Kyushu University)

  • Leanne K. Küpers

    (Wageningen University)

  • Federica Laguzzi

    (Karolinska Institute)

  • Maria Lankinen

    (University of Eastern Finland)

  • Rachel A. Murphy

    (University of British Columbia)

  • Cécilia Samieri

    (University of Bordeaux)

  • Mackenzie K. Senn

    (Baylor College of Medicine)

  • Peilin Shi

    (Tufts University)

  • Jyrki K. Virtanen

    (University of Eastern Finland)

  • Ingeborg A. Brouwer

    (Vrije Universiteit Amsterdam, Amsterdam and Amsterdam Public Health Research Institute)

  • Kuo-Liong Chien

    (National Taiwan University
    National Taiwan University Hospital)

  • Gudny Eiriksdottir

    (Icelandic Heart Association)

  • Nita G. Forouhi

    (University of Cambridge School of Clinical Medicine)

  • Johanna M. Geleijnse

    (Wageningen University)

  • Graham G. Giles

    (The University of Melbourne)

  • Vilmundur Gudnason

    (Icelandic Heart Association
    University of Iceland)

  • Catherine Helmer

    (University of Bordeaux)

  • Allison Hodge

    (The University of Melbourne)

  • Rebecca Jackson

    (The Ohio State University)

  • Kay-Tee Khaw

    (University of Cambridge School of Clinical Medicine)

  • Markku Laakso

    (University of Eastern Finland)

  • Heidi Lai

    (Tufts University
    Imperial College)

  • Danielle Laurin

    (Centre D’excellence Sur le Vieillissement de Québec, CIUSSS-CN
    Laval University)

  • Karin Leander

    (Karolinska Institute)

  • Joan Lindsay

    (University of Ottawa)

  • Renata Micha

    (Tufts University)

  • Jaako Mursu

    (University of Eastern Finland)

  • Toshiharu Ninomiya

    (Kyushu University)

  • Wendy Post

    (Cancer Council Victoria)

  • Bruce M. Psaty

    (University of Washington)

  • Ulf Risérus

    (Uppsala University)

  • Jennifer G. Robinson

    (University of Iowa
    University of Iowa)

  • Aladdin H. Shadyab

    (University of California San Diego School of Medicine)

  • Linda Snetselaar

    (University of Iowa)

  • Aleix Sala-Vila

    (The Fatty Acid Research Institute
    Pasqual Maragall Foundation)

  • Yangbo Sun

    (University of Iowa
    University of Tennessee Health Science Center)

  • Lyn M. Steffen

    (University of Minnesota)

  • Michael Y. Tsai

    (University of Minnesota)

  • Nicholas J. Wareham

    (University of Cambridge School of Clinical Medicine)

  • Alexis C. Wood

    (Baylor College of Medicine)

  • Jason H. Y. Wu

    (University New South Wales)

  • Frank Hu

    (Harvard T.H. Chan School of Public Health and Harvard Medical School
    Brigham and Women’s Hospital, and Harvard Medical School)

  • Qi Sun

    (Harvard T.H. Chan School of Public Health and Harvard Medical School
    Brigham and Women’s Hospital, and Harvard Medical School)

  • David S. Siscovick

    (The New York Academy of Medicine)

  • Rozenn N. Lemaitre

    (University of Washington)

  • Dariush Mozaffarian

    (Tufts University)

Abstract

The health effects of omega-3 fatty acids have been controversial. Here we report the results of a de novo pooled analysis conducted with data from 17 prospective cohort studies examining the associations between blood omega-3 fatty acid levels and risk for all-cause mortality. Over a median of 16 years of follow-up, 15,720 deaths occurred among 42,466 individuals. We found that, after multivariable adjustment for relevant risk factors, risk for death from all causes was significantly lower (by 15–18%, at least p

Suggested Citation

  • William S. Harris & Nathan L. Tintle & Fumiaki Imamura & Frank Qian & Andres V. Ardisson Korat & Matti Marklund & Luc Djoussé & Julie K. Bassett & Pierre-Hugues Carmichael & Yun-Yu Chen & Yoichiro Hir, 2021. "Blood n-3 fatty acid levels and total and cause-specific mortality from 17 prospective studies," Nature Communications, Nature, vol. 12(1), pages 1-9, December.
    • Handle: RePEc:nat:natcom:v:12:y:2021:i:1:d:10.1038_s41467-021-22370-2
    DOI: 10.1038/s41467-021-22370-2
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    Cited by:

    1. Christopher C. Parrish, 2024. "Thraustochytrids and Algae as Sustainable Sources of Long-Chain Omega-3 Fatty Acids for Aquafeeds," Sustainability, MDPI, vol. 16(21), pages 1-9, October.

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