Fish Oil Omega-3s EPA and DHA Works Uniquely on Chronic Inflammation

Omega-3 fatty acids DHA and EPA work differently against chronic inflammation, according to a new study.

Omega-3 fatty acids EPA and DHA act differently against chronic inflammation, according to the test results of a short randomized study, suggesting each has its own vital role to play in regulating the immune system. The findings of the study are published in the journal Atherosclerosis.//

The 34-week trial, headed by researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (HNRCA), compared the results of the two omega-3s in a small group of older adults with chronic low-grade inflammation and obesity. The participants were randomly selected to receive either EPA or DHA supplements twice a day.

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‘Grown-ups should eat at least two seafood servings (4 ounces per serving) weekly.’

EPA and DHA, abundant in fish and shellfish, have been linked to lower risk of heart disease and are thought to work by decreasing inflammation. The results showed that DHA had a more powerful anti-inflammatory effect than EPA:

DHA reduced the genetic expression of 4 types of pro-inflammatory proteins, while EPA lowered only one variety.

DHA lowered white blood cell secretion of three pro-inflammatory proteins, whereas the EPA lowered only one type.

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DHA also diminished levels of an anti-inflammatory protein, whereas EPA did not.

However, EPA increased the balance between pro- and anti-inflammatory proteins:

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After being metabolized, the EPA produced by-products associated with immune function regulation and worked differently from those derived from DHA.

Stefania Lamon-Fava, a scientist on the Cardiovascular Nutrition Team at the HNRCA, "The jury has been out, so to speak, on how the 2 major components of fish oil work - and whether one might be more beneficial than the other. These results suggest that DHA is the more powerful of the two on markers of inflammation in the body, but that's not the end of the story."

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First author Jisun So who is working on the Cardiovascular Nutrition Team at the HNRCA, explained, "In our bodies, there is always this balance between pro-inflammatory and anti-inflammatory proteins, and we found EPA was better than DHA at enhancing that balance. For the prevention of cardiovascular disease, previous research tells us that balance is essential."

According to the Dietary Guidelines for Americans 2015-2020 , grown-ups should eat at least two seafood servings (4 ounces per serving) weekly. Salmon, cod, sardines, trout, and light, canned tuna are adequate EPA and DHA sources.

Lamon-Fava said, "Our study gives us a snapshot of how EPA and DHA may work to reduce chronic inflammation, and how each has distinct effects. Our results provide insight for future research to explore why that is the case and who would profit from one or both of these healthy fats."

The study was a double-blind trial, where neither the participants nor the laboratory workers or scientists knew which supplement each individual received. The 21 participants received EPA or DHA supplements in a course that included supplement-free periods to create a clean slate from which to measure each supplement's impact. During a lead-in phase, participants received supplements containing only high-oleic sunflower oil (similar to olive oil and not containing omega-3 fatty acids) to create a foundation for comparison.

Source-Medindia