SCRC: Reducing inflammation in the elderly with a high seafood diet
1. The aged care population is growing significantly, and health care costs in this group are increasing.
2. The elderly often consume low intakes of food and have low intakes of micronutrients.
3. Inflammation, vascular function and oxidative stress all have been implicated in the development of cardiovascular disease (CVD) and other chronic disorders (e.g. dementia, depression). As the elderly have a compromised immune system, they are therefore likely to have a high level of inflammation.
4. It is unclear which fatty acid (EPA or DHA) is more beneficial in terms of CVD health outcomes.
The key drivers for this project are:
1. Fish/seafood consumption data in elderly Australians are scarce.
2. There are limited randomized controlled studies in the elderly population assessing the effects of high fish consumption on risk factors for CVD such as inflammation.
3. There are no randomized controlled studies in Australia which have assessed increased intake of fish (without fish oil) on markers of inflammation or vascular reactivity.
Opportunity:
1. Intake of essential fatty acids, zinc, selenium and iodine may be increased through increased consumption of fish.
2. Increasing consumption of fish (in its whole form rather than as a supplement) in the elderly may improve risk factors for CVD such as inflammation, oxidative stress and endothelial function, thereby decreasing risk of development of cardiovascular disease, depression, and other related cardiovascular diseases.
Final report
With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation is an area in which further study is needed. While the benefits of increased omega 3 in the diet have been reported, it is unknown as to whether consumption of fish in its whole form affects markers of inflammation in healthy older adults.
This study aimed to determine whether a short, eight week period of higher fish intake would improve risk factors for cardiovascular disease such as inflammation, thereby decreasing risk of developing cardiovascular disease and depression. The main finding of the current study was that the levels of inflammatory markers significantly decreased over time following a higher fish diet of four meals of fish per week, compared to a low fish, higher meat diet.
