A study of men and women with osteoarthritis found a lower risk of mortality during a period of up to 14 years among those who had a high intake of omega-3 fatty acids.

Higher omega-3 consumption was associated with a lower risk of dying from all causes during follow-up. When people whose omega-3 intake was among the top 25% of those in the study were compared with individuals whose intake was among the lowest 25%, the high omega-3 group had a 49% lower adjusted risk of mortality.

In their discussion of the findings, the authors noted that omega-3 polyunsaturated fatty acids may exert their protective effects by supporting a healthy inflammatory response, acting as an antioxidant and regulating gut microbes to support gut barrier function.

“Osteoarthritis (OA) is a prevalent degenerative joint disease characterized by the deterioration of joint cartilage, leading to pain, joint dysfunction, and potential disability, thereby severely impacting patient health,” Shaoqun Huang of Fujian University of Traditional Chinese Medicine and colleagues wrote. “As of 2020, an estimated 595 million individuals across the globe are affected by osteoarthritis, representing a 132.2% increase in prevalence since 1990. In line with the rising prevalence, the mortality rate among osteoarthritis patients has also been increasing annually.”

The study included 3,467 people with osteoarthritis who participated in the U.S. National Health and Nutrition Examination Survey (NHANES) from 2005 to 2018. Dietary questionnaire responses were analyzed to determine the intake of omega-3 polyunsaturated fatty acids. The men and women were followed through December 31, 2019, and 459 deaths from all causes occurred in the study period.

The study was reported on November 8, 2024, in Scientific Reports, one of the Nature family of journals.¹