Low omega-3 fatty acid levels associate with frequent gout attacks: a case control study
Abstract
Eicosapentaenoic acid and docosahexaenoic acid are omega-3 polyunsaturated fatty acids with anti-inflammatory effects. They inhibit several pathways like toll-like receptor activation, NALP-3 inflammasome assembly, neutrophil chemotaxis, prostaglandin synthesis and nucleating factor-kB activity through which monosodium urate (MSU) crystals induce inflammation.1–6 In keeping with these findings, mice fed on diet rich in omega-3 fatty acids developed less inflammation after subcutaneous injection of MSU crystals than those on standard diets.1 ,7 Thus, omega-3 fatty acids have the potential of preventing acute attacks of gout. However, the association between omega-3 fatty acid levels and frequency of gout attacks has not been examined in humans. The objective of this study was to examine if omega-3 fatty acid levels associate with frequent gout attacks.
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