Omega-3 fatty acids reduce risk of hip fractures

 Postmenopausal women who eat large amounts of omega-3 fatty acids may reduce their risk of hip fracture, says a team from the Ohio State University.

Researchers analysed hip fracture records and red blood cell samples from the Women’s Health Initiative, which followed postmenopausal women for 15 years. A total of 648 women were tracked, half of whom had broken a hip.

Those with higher concentrations of omega-3 fatty acids tended to have a lower risk of hip fractures than those with low levels.  The research was published in the Journal of Bone and Mineral Research.

Boosting intake of omega-3 fatty acids could therefore help to reduce postmenopausal women’s risk of hip fractures.

“Inflammation is associated with an increased risk of bone loss and fractures, and omega-3 fatty acids are believed to reduce inflammation, explains senior author Prof Rebecca Jackson.

It seems that some omega-3 fatty acids are better than others at reducing fracture. This study found that alpha-linolenic acid was important (found in flaxseed oil and nuts) as was eicosapentaenoic acid (occurs in oily fish). Docosahexaenoic acid, also found in oily fish, did not seem to have a significant effect on fracture risk.