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Could the healthy fats found in nuts and oily fish slow the progression of lung disease?
That was the question posed by researchers from the University of Virginia School of Medicine who wanted to track the effect of omega-3 fatty acids in a potentially protective role for some lung conditions.
These heart-healthy fats are found in foods such as salmon, linseeds and walnuts and are considered to have the ability to lower the risk of heart disease, stroke, some cancers, and degenerative brain conditions.
Pulmonary and critical care expert John Kim, of UVA Health and the University of Virginia School of Medicine, wanted to investigate any potential links between foods rich in omega-3 and how they performed to improve lung function in a number of diseases that can lead to pulmonary fibrosis.
Pulmonary fibrosis is an irreversible condition that leaves the lungs scarred and unable to exchange oxygen and carbon dioxide efficiently. John Kim and his team of researchers found that higher levels of omega-3 were associated with better lung function and longer transplant-free survival.
He said: “We found that higher levels of omega-3 fatty acids in the blood, which reflects several weeks of dietary intake, were linked to better lung function and longer survival.”
The team reviewed information on more than 300 people with lung conditions and determined that further research and clinical trials were necessary to discover if omega-3s could have a protective function.
