내과학회보(Annals of Internal Medicine) 최신호에 하버드대 보건대학원(Harvard School of
Public Health) 연구팀이 오메가-3 지방산을 섭취한 그룹은 전반적인 사망률 27%, 심장질환
위험도 35%가 각각 낮아져 결과적으로 수명이 연장되는 것을 확인했다는 논문을
발표했다는 AFP 뉴스입니다.
그런데 이러한 뉴스는 항상 유의해서 연구 결과를 해석해야 합니다.
하버드팀의 연구는 16년 동안 65세 이상 미국인 2700명을 대상으로 한 역학연구인데…
일단 샘플 수가 많지 않고… 사망률과 심장질환 위험도가 줄어든 원인과 오메가-3 지방산과의
명확한 인과관계가 과학적으로 규명된 것은 아닙니다.
예를 들면 내과학회보(Annals of Internal Medicine)에 발표된 article 중에서 오마가-3 지방산
보충제(영양제)를 투여한 결과 심혈관계 질환이 전혀 감소되지 않았다는 내용들이
꽤 있습니다.
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Eating fish linked to longer life: US study
WASHINGTON, April 1, 2013 (AFP) – People age 65 and older who eat fish may live an average of two years longer than people who do not consume the omega-3 fatty acids found mainly in seafood, a US study suggested on Monday.
People with higher levels of omega-3 fatty acids also had an overall risk of dying that was 27 percent lower, and a risk of dying from heart disease that was 35 percent lower than counterparts who had lower blood levels, said the study.
The research was led by scientists at the Harvard School of Public Health and was published in the Annals of Internal Medicine.
While other studies have demonstrated a link between omega-3 fatty acids and lower risk of heart disease, this research examined records of older people to determine any link between fish-eating and death risk.
Researchers scanned 16 years of data on about 2,700 US adults aged 65 or older. Those considered for the study were not taking fish oil supplements, to eliminate any confusion over the use of supplements or dietary differences.
Those with the highest blood levels of omega-3 fatty acids found mainly in fish like salmon, tuna, halibut, sardines, herring and mackerel, had the lowest risk of dying from any cause, and lived an average of 2.2 years longer than those with low levels.
Researchers identified docosahexaenoic acid (DHA) as most strongly related to lower risk of coronary heart disease death.
Eicosapentaenoic acid (EPA) was strongly linked to lower risk of nonfatal heart attack, and docosapentaenoic acid (DPA) was most strongly associated with lower risk of dying from a stroke.
The findings persisted after researchers adjusted for demographic, lifestyle and diet factors.
“Our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life,” said lead author Dariush Mozaffarian, associate professor in the Department of Epidemiology at Harvard School of Public Health.
“The biggest bang-for-your-buck is for going from no intake to modest intake, or about two servings of fatty fish per week,” said Mozaffarian.
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출처 : http://annals.org/
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