Higher Omega-3 Intake Linked to Reduced Severity of Chronic Pain

by | Apr 5, 2023 | Fats and Oils - General, Omega - 3

Written by Taylor Woosley, Staff Writer. Higher oily fish consumption was associated with reduced pain incidence and worsening over 5 years for every 25 g/day increment (1.5 servings/week). 

fats and oils - omega 3Chronic pain is a common, complex, and distressing problem, which has a significant impact on society and individuals and can lead to long-term disability1. It is defined as pain that persists past the normal time of healing (usually characterized as pain for at least 3 months), making it distinct from acute pain2. As the experience with chronic pain is associated with activity in multiple networks in the central nervous system (CNS), chronic pain is considered a CNS disorder and comprises multiple components, including sensory, emotional, cognitive, and behavioral elements3.

Omega-3 fatty acids are dietary lipids with anti-inflammatory effects that have been found to be beneficial across a range of health conditions4. Marine omega-3 fatty acids, found in fish oils, alter inflammatory pathways by competing with omega-3 polyunsaturated fatty acids (PUFAs) which are transformed to pro-inflammatory eicosanoids5. Recent research has concluded that supplementation with omega-3 PUFAs led to substantial improvements in the duration and severity of pain levels and physical function6.

Carballo-Casla et al. conducted a study to examine the association of fish consumption and marine omega-3 fatty acid intake with pain incidence and pain worsening over 5 years in a cohort of community-dwelling older adults. Data included in the study was from the Seniors-ENRICA-1 study which included individuals aged 60 years and older in Spain. Subjects were recruited from March 2008 to September 2010, with follow-ups in 2012 and 2017.

Omega-3 fatty acid intake was analyzed using an electronic diet history. The diet history was validated using seven 24-h recalls over one year and the mean correlation coefficients were 0.42 for fish consumption, 0.55 for EPA, 0.60 for DHA, and 0.76 for energy. Fish species were grouped into white, oily, and other according to their fat content. Total intake of marine omega-3 fatty acids was also grouped, with EPA and DHA being further examined as independent variables in the analyses. Self-reported pain in the preceding six months was assessed using the Survey on Chronic Pain in Europe.

Data regarding sociodemographic characteristics such as sex, age, and self-reported educational level was gathered. Possible confounders also consisted of lifestyle variables such as tobacco smoking, alcohol consumption, average energy intake, and average body mass index (BMI). Data on the average omega-6 fatty acid intake and the frailty phenotype were also used for the interaction and sensitivity analyses. The analytical sample for pain worsening consisted of 950 subjects. The second analytical sample comprised 524 participants. After a mean follow-up time of 4.9 years, they ascertained 125 cases of incident pain (23.9%) and 184 of pain worsening (19.3%). Significant findings of the study are as follows:

  • White fish was not associated with pain, while oily fish was associated with lower pain incidence and less pain worsening: the model 2 OR (95% CI) were 0.68 (0.50, 0.94) and 0.70 (0.55, 0.88) for every 25 g/day increment in oily fish consumption which equates to roughly 1.5 servings/week.
  • Higher marine omega-3 fatty acid intake was associated with less pain worsening [the model 2 OR (95% CI) per 0.5 g/day increment was 0.83 (0.72, 0.96)]. The main omega-3 fatty acids showed consistent associations, as the corresponding OR were 0.53 (0.33, 0.87) for EPA and 0.73 (0.57, 0.94) for DHA.

Results of the study show that increased oily fish consumption was associated with lower pain incidence and reduced pain worsening over 5 years. Furthermore, higher marine omega-3 intake was linked to less pain worsening. Study limitations include the moderate correlations between the fish consumption, EPA intake, and DHA intake estimated via the dietary history and 24-h recalls and the inability to examine whether the relationship between fish consumption, marine omega-3 fatty acid intake, and risk of pain was correlated with that of the serum omega-3 levels in 2012 as there was a lack of corresponding data

Source: Carballo-Casla, Adrián, Esther García-Esquinas, José R. Banegas, Fernando Rodríguez-Artalejo, and Rosario Ortolá. “Fish consumption, omega-3 fatty acid intake, and risk of pain: the Seniors-ENRICA-1 cohort.” Clinical Nutrition 41, no. 11 (2022): 2587-2595.

© 2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Click here to read the full text study.

Posted April 5, 2023.

Taylor Woosley studied biology at Purdue University before becoming a 2016 graduate of Columbia College Chicago with a major in Writing. She currently resides in Glen Ellyn, IL.

References:

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  2. Domenichiello AF, Ramsden CE. The silent epidemic of chronic pain in older adults. Progress in neuro-psychopharmacology & biological psychiatry. Jul 13 2019;93:284-290. doi:10.1016/j.pnpbp.2019.04.006
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  6. Raad T, Griffin A, George ES, et al. Dietary Interventions with or without Omega-3 Supplementation for the Management of Rheumatoid Arthritis: A Systematic Review. Nutrients. Oct 4 2021;13(10)doi:10.3390/nu13103506