Abstract P290: Dietary and Serum Omega-6 and Omega-3 Fatty Acids Are Associated With Physical and Metabolic Dysfunction in Chronic Stroke Survivors

Background: Higher dietary intake of omega-6/omega-3 ratios is associated with reduced physical functioning in older adults, but is not well documented in chronic stroke survivors. Purpose: The purpose of this study was to quantify dietary intake of omega-6 and omega-3 fatty acids, their habitual dietary intake ratios and systemic omega-6/omega-3 profiles and to determine their relationship with physical and metabolic function in a cohort of chronic adult stroke survivors. Methods: Twenty-five older chronic stroke survivors (age: 63±8 yrs; BMI: 31±7 kg/m 2 ; mean±SD) were assessed for fitness (VO 2 peak) and six-minute walk distance (6MWD). Plasma lipid and glucose profiles were measured and HOMA-IR calculated. Dietary (5-day food records) and serum (mass spectrometry) omega-6/omega-3 profiles were assessed. Results: Participants were severely deconditioned (VO 2 peak: 19±4 ml/kg/min; 6MWD: 295±121 m) and at elevated metabolic risk (HOMA-IR: 6.3±4.5). The dietary intake ratio of omega-6/omega-3 fatty acids averaged 12.6±7.1 and the serum concentration ratio was 1.21±0.37, which were positively correlated (r=0.88, P<0.01). Higher dietary intake and serum concentrations of omega-6/omega-3 fatty acids were associated with lower 6MWD (diet: r=-0.49; serum: r=-0.43) and higher HOMA-IR (diet: r=0.39; serum: r=0.34, while a higher serum omega-6/omega-3 concentration index was associated with lower VO 2 peak (r=-0.38) (all P<0.05). Conclusion: These preliminary data suggest that both dietary omega 6 and omega 3 fatty acids (quantitated as their intake ratio) and the serum concentration ratio of omega-6/omega-3 may be important indices of physical dysfunction and insulin resistance in chronic stroke survivors.