Relationship of Omega Fatty Acids to Lipid and Inflammatory Markers

Background: Polyunsaturated fatty acids or PUFAs are known to reduce the risk of cardiovascular diseases (CVDs). Dietary or supplementary intake of omega-3 fatty acids like DHA, EPA, and DPA have been shown to improve limited test panels of lipids and certain inflammatory markers. The present study evaluated the RBC levels of fatty acids which is reflective of cellular uptake to a broad panel of lipid and inflammatory biomarkers.<br><br>Methods: Retrospective analysis was carried out in 3942 individuals who visited Vibrant America Clinical Lab for routine check-ups based on their physician’s recommendations. A total of sixteen markers (nine lipid markers (Total Cholesterol, HDL Direct, Triglyceride, LDLCAL, LDL Direct, APOA, APOB, APOBAR, SDLDL) and seven inflammatory markers (hs-CRP, Homocysteine, ox-LDL, MPO, PLAC, LPA, BNPNT) and the complete omega fatty acids panel (DHA, EPA, DPA, AA, LA, Total omega-3, Total omega-6, Omega-3 index) were analyzed. The serological marker analysis was carried out as per the standard laboratory protocol under CLIA. Omega-3 and omega-6 fatty acid composition in RBC (Red Blood Cells) phospholipids were determined using GC-MS instrumentation. Association between fatty acids and markers were determined using Pearson’s correlation.<br><br>Results: We observed that DHA, EPA, Total omega-3, and Omega-3 index had a significant positive correlation with lipid markers, cholesterol, HDL, ApoA, and LDL calculation whereas AA and Total omega-6 showed a significant negative correlation with these markers. Additionally, DHA, EPA, DPA, Total omega-3, and Omega-3 index had a significant negative correlation while AA showed a significant positive correlation with triglyceride levels. In case of inflammatory markers, high levels of AA and Total omega-6 were associated with increased hs-CRP and homocysteine levels. Further high levels of EPA and DHA were associated with low levels of hs-CRP, homocysteine, and PLAC. Overall, we observed that n-3 fatty acids are associated with increased lipids, decreased triglycerides and inflammatory markers, while n-6 fatty acids are associated with decreased lipid and increased hs-CRP and homocysteine inflammatory markers.<br><br>Conclusion: This study analysed the correlation between RBC levels of fatty acids and a broad spectrum of inflammatory and lipid biomarkers. The participants did not take any fatty acid supplements. Hence the study provides an objective understanding of dietary fatty acid uptake and metabolism. We observed that omega-3 fatty acids help to reduce the level of triglycerides thus improving the lipid profile. The importance of measuring LDL direct over LDL calculation was also noted in this study. Higher omega 3 levels lead to lower triglyceride levels which affect the LDL calculation based on frieldwahl’s equation.<br><br>Funding Information: We acknowledge Vibrant America LLC for supporting this research.<br><br>Declaration of Interests: Suresh and Balaguru are employees of Vibrant America LLC. Krishna, Jayaraman, Song, Wang, Bei, Rajasekaran, and Krishnamurthy are employees of Vibrant Sciences LLC.<br><br>Ethics Approval Statement: The data on general variables such as age and sex obtained at the time of sampling were included in the study. This study was done as a retrospective analysis using de-identified laboratory test results under IRB # 1-1098539 approved by Western IRB.