Omega-3 and omega-6 fatty acids: Inverse association with body fat percentage and obesity risk

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS

Nutrition Research Pub Date : 2025-01-08 DOI:10.1016/j.nutres.2025.01.001

Zhen Yang , Yuejiao Lan , Kunpeng Yang , Junzi Zhang , Lin Chen , Tianli Meng , Mingda Wu , Xiaodan Lu

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引用次数: 0

Abstract

To investigate the association between the omega-6 and omega-3 intakes and body fat percentage (BF%), and the risk of obesity, we conducted a cross-sectional analysis of data from the National Health and Nutrition Examination Survey (NHANES). We hypothesized that increasing omega-3 or omega-6 intakes could reduce BF% and, consequently, the risk of obesity. Therefore, we utilized data from NHANES collected between 2011 and 2018, focusing on adults aged 20 to 59 years. Omega-3 and omega-6 intakes were categorized into tertiles, and weighted multivariate linear regression models were used to assess their association with BF%. The dose-response relationship was further analyzed using a restricted cubic spline (RCS) function. A total of 6372 adults were included in the study. Both omega-6 and omega-3 intakes were significantly lower in the obese group compared to the non-obese group (P < .05). Multivariable adjusted models demonstrated a significantly lower BF% among participants in the highest tertile of the omega-3 (β = −0.90, 95% CI: −1.25, −0.55, P < .001) and omega-6 group (β = −0.82, 95% CI :−1.17, −0.47, P < .001). An inverse correlation between the omega-3 and omega-6 intakes and BF% was observed (P < .05), consistent across both genders. Restricted cubic splines (RCS) analysis revealed a linear relationship between the omega-3 and omega-6 intakes and BF%, consistent across gender subgroups (P for nonlinear > .05). These findings suggest that higher omega-3 and omega-6 intakes may contribute to reduced obesity risk by lowering BF%. Further longitudinal studies are warranted to validate these results.

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来源期刊

Nutrition Research 医学-营养学

CiteScore

7.60

自引率

2.20%

发文量

107

审稿时长

58 days

期刊介绍： Nutrition Research publishes original research articles, communications, and reviews on basic and applied nutrition. The mission of Nutrition Research is to serve as the journal for global communication of nutrition and life sciences research on diet and health. The field of nutrition sciences includes, but is not limited to, the study of nutrients during growth, reproduction, aging, health, and disease. Articles covering basic and applied research on all aspects of nutrition sciences are encouraged, including: nutritional biochemistry and metabolism; metabolomics, nutrient gene interactions; nutrient requirements for health; nutrition and disease; digestion and absorption; nutritional anthropology; epidemiology; the influence of socioeconomic and cultural factors on nutrition of the individual and the community; the impact of nutrient intake on disease response and behavior; the consequences of nutritional deficiency on growth and development, endocrine and nervous systems, and immunity; nutrition and gut microbiota; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; diabetes; and intervention programs.