Editor’s Note: This article was originally published in 2018 and is preserved for historical interest. Some recommendations, regulations, and scientific evidence have changed since it was written. It reflects the research and perspectives available at that time.
CRP is C-reactive protein. It is a globular protein; its levels increase in the presence of inflammation. When CRP levels are high, there is an increased risk for heart attack or stroke. A study appearing in the European Journal of Clinical Nutrition (epub ahead of print April 8, 2009) looked at omega-3 fatty acid levels and compared them to CRP levels in 124 adults. The study found that there was an inverse relationship between CRP levels and omega-3 fatty acid levels.
Another study, appearing in the journal Atherosclerosis (Volume 201, Issue 1, November 2008, Pages 184-191) looked at dietary intake of omega-3 fatty aicds and CRP levels in 14,191 subjects between the ages of 40 and 69 years. This study found that omega-3 fatty acid consumption was inversely associated with CRP levels. The authors concluded, “Sufficient dietary intake of n-3PUFA may attenuate inflammatory reaction and this effect is more evident among high-risk populations such as male smokers although the small numbers of female ex-smokers and nonsmokers limited statistical power to draw strong conclusions about these groups.” Similarly, research appearing in the American Journal of Clinical Nutrition (2006; 84(1): 223-9) and Nutritional Research (2008; 28(5): 309-14) also found an inverse relationship between omega-3 fatty acid consumption and CRP.
It makes sense. CRP is an indicator of low-grade, sustained inflammation. There is a large body of research establishing that omega-3 fatty acids are anti-inflammatory. So it stands to reason that omega-3 fatty acid consumption should help to bring CRP levels under control.
