Omega-3 polyunsaturated fatty acids may
influence mood, personality and behavior, according to
results of a study presented today by University of Pittsburgh
School of Medicine researchers at the 64th Annual Scientific
Meeting of the American Psychosomatic Society in Denver.
In a study of 106 healthy volunteers, researchers found
that participants who had lower blood levels of omega-3
polyunsaturated fatty acids were more likely to report
mild or moderate symptoms of depression, a more negative
outlook and be more impulsive. Conversely, those with
higher blood levels of omega-3s were found to be more
agreeable.
"A number of previous studies have linked low levels
of omega-3 to clinically significant conditions such as
major depressive disorder, bipolar disorder, schizophrenia,
substance abuse and attention deficit disorder," said
Sarah Conklin, Ph.D., a postdoctoral scholar with the
Cardiovascular Behavioral Medicine Program in the department
of psychiatry at the University of Pittsburgh School of
Medicine. "However, few studies have shown that these
relationships also occur in healthy adults. This study
opens the door for future research looking at what effect
increasing omega-3 intake, whether by eating omega-3 rich
foods like salmon, or taking fish-oil supplements, has
on people's mood."
The American Heart Association recommends that all Americans
consume fish, which is high in omega-3 fatty acids, twice
per week. This recommendation is based upon evidence that
a diet high in fish s associated with improved heart health
and reduced risk for heart-related problems. While the
cardiovascular benefit of increasing omega-3 intake is
well recognized, relatively little is known of the potential
mental health effects among the general public.
Comparisons were made by analyzing levels of omega-3
fatty acids in participants' blood and comparing that
data to the participants' scores on three accepted tests
for depression, impulsiveness and personality. The amount
of omega-3 circulating in blood reflects dietary intake
of the fatty acid. The study did not require participants
to make changes in their normal diet habits.
