Supplementing with Fish Oil May Reduce the Risk of Recurrent Fractures

According to a study, using fish oil supplements on a regular basis appears to lower the probability of incident and recurrent fractures. Individuals with a higher genetic risk of fractures show stronger inverse relationships than those with a lower genetic risk.

Supplementing with Fish Oil May Reduce the Risk of Recurrent Fractures
Photo: Fish Oil Supplement | InStyleHealth


As per the authors, “epidemiologic investigations have revealed an inverse relationship between circulating concentrations of long-chain -3 PUFAs and fracture risk.”

A total of 492,713 participants from the UK Biobank who completed a questionnaire on habitual fish oil supplement use between 2006 and 2010 were enrolled in this study to see if supplementation of long-chain -3 PUFA (i.e., fish oil) is associated with fracture risk and if the association is modified by genetic predisposition to fracture risk.

To calculate hazard ratios (HRs) and 95 percent confidence intervals, multivariable Cox proportional hazards models were used (CIs). In addition, 14 verified single nucleotide polymorphisms were used to create a weighted fracture-genetic risk score (GRS).

During a median follow-up of 8.1 years, 12,070 incident fractures occurred among participants who were fracture-free at baseline (n=441,756). Fish oil supplement use was linked to a lower risk of total fractures (HR, 0.93, 95 percent CI, 0.89–0.97), hip fractures (HR, 0.83, 95 percent CI, 0.75–0.92), and vertebral fractures (HR, 0.85, 95 percent CI, 0.72–0.99) when compared to nonuse.

Inverse relationship between total fractures and fracture-GRS was stronger in individuals with a greater vs lower fracture-GRS (pinteraction0.001).

Fish oil usage was associated with a lower risk of total recurrent fractures (HR, 0.88, 95 percent CI, 0.82–0.96) and vertebral recurrent fractures (HR, 0.64, 95 percent CI, 0.46–0.88) among persons with a history of fracture at baseline (n=50,957), but not hip fracture recurrence.

 

Source: Am J Clin Nutr 2021;114:945-954

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