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Review
. 2020 Aug 24;12(9):2555.
doi: 10.3390/nu12092555.

Expert Opinion on Benefits of Long-Chain Omega-3 Fatty Acids (DHA and EPA) in Aging and Clinical Nutrition

Barbara Troesch  1 , Manfred Eggersdorfer  2 , Alessandro Laviano  3 , Yves Rolland  4 , A David Smith  5 , Ines Warnke  1 , Arved Weimann  6 , Philip C Calder  7
Affiliations
Review

Expert Opinion on Benefits of Long-Chain Omega-3 Fatty Acids (DHA and EPA) in Aging and Clinical Nutrition

Barbara Troesch et al. Nutrients. .

Abstract

Life expectancy is increasing and so is the prevalence of age-related non-communicable diseases (NCDs). Consequently, older people and patients present with multi-morbidities and more complex needs, putting significant pressure on healthcare systems. Effective nutrition interventions could be an important tool to address patient needs, improve clinical outcomes and reduce healthcare costs. Inflammation plays a central role in NCDs, so targeting it is relevant to disease prevention and treatment. The long-chain omega-3 polyunsaturated fatty acids (omega-3 LCPUFAs) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are known to reduce inflammation and promote its resolution, suggesting a beneficial role in various therapeutic areas. An expert group reviewed the data on omega-3 LCPUFAs in specific patient populations and medical conditions. Evidence for benefits in cognitive health, age- and disease-related decline in muscle mass, cancer treatment, surgical patients and critical illness was identified. Use of DHA and EPA in some conditions is already included in some relevant guidelines. However, it is important to note that data on the effects of omega-3 LCPUFAs are still inconsistent in many areas (e.g., cognitive decline) due to a range of factors that vary amongst the trials performed to date; these factors include dose, timing and duration; baseline omega-3 LCPUFA status; and intake of other nutrients. Well-designed intervention studies are required to optimize the effects of DHA and EPA in specific patient populations and to develop more personalized strategies for their use.

Keywords: Alzheimer’s disease; DHA and EPA; cancer cachexia; clinical nutrition; frailty; immunonutrition; inflammation; long-chain omega-3 polyunsaturated fatty acids; oral nutritional supplementation; sarcopenia.

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Conflict of interest statement

B.T. and I.W. are employed by DSM Nutritional Products Ltd.; M.E. acts as an advisor for DSM, received travel reimbursement from DSM and is a member of the Scientific Board of PM International and President of the Gesellschaft für angewandte Vitaminforschung; A.L. received consulting fees from BBraun, DSM, Nutricia and Smartfish and received honoraria for independent lectures from Abbott, Baxter, BBraun, Fresenius Kabi, Nestlé Health Science, Nutricia and Smartfish; Y.R. received travel reimbursement from DSM; AW receives speaker fees from Baxter Germany, Berlin Chemie, BBraun Melsungen AG, DSM, Ethicon, Falk Foundation Fresenius Kabi Deutschland GmbH, Medtronic and research grants from Baxter, Danone and Mucos; P.C.C. acts as a consultant for DSM, BASF, Danone/Nutricia, Cargill, Smartfish and Fresenius Kabi. A.D.S. has no conflict to declare.

Figures

Figure 1
Figure 1
Overview of the key anti-inflammatory actions of EPA and DHA. DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; NFκB, nuclear factor kappa-light-chain-enhancer of activated B cells; PPAR, peroxisome proliferator activated receptor; TLR, toll-like receptor. Reproduced from Ref. [14].
See this image and copyright information in PMC

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