Association of Fish Consumption, Dietary Omega-3 Polyunsaturated Fatty Acids With Phenotypic Age Acceleration in Adults After Considering Blood Cadmium Levels.

Xiaoya Sun, Jingyi Ren, Zhenao Zhang, Huanting Pei, Chongyue Zhang, Ziyi Wang, Siqi Zhu, Rui Wen, Xiaolong Zhang, Yuxia Ma

Department of Nutrition and Food Hygiene, School of Public Health, Hebei Key Laboratory of Environment and Human Health, Hebei Medical University, Shijiazhuang, China. · pubmed

Paper

Abstract

Fish is rich in nutrients; however, concerns persist regarding its potential role in delaying aging due to the possible accumulation of cadmium. This study aimed to assess the association between fish consumption, dietary ω-3 polyunsaturated fatty acids (PUFAs), and Phenotypic Age Acceleration (PhenoAgeAccel) in the presence of cadmium exposure. The study used data from National Health and Nutrition Examination Survey (NHANES) 2011-2018. Multiple linear regression, restricted cubic splines (RCS), and subgroup analysis were used to assess potential associations. Mediation analysis further examined whether blood cadmium levels mediated the association between fish consumption and PhenoAgeAccel. Results showed that higher fish consumption and ω-3 PUFAs intake were significantly associated with lower PhenoAgeAccel. This association persisted even in the presence of cadmium exposure. Furthermore, the association between fish consumption or ω-3 PUFAs and PhenoAgeAccel was more pronounced in people with low cadmium exposure levels. RCS analysis revealed a non-linear relationship between fish consumption and dietary ω-3 PUFAs and PhenoAgeAccel. Blood cadmium levels partially mediated the association between fish consumption and PhenoAgeAccel. Our results support dietary recommendations to consume fish to slow biological aging. Even in the presence of cadmium exposure, fish consumption was negatively associated with PhenoAgeAccel.

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Research summary

Higher fish consumption and dietary ω-3 PUFAs intake are associated with lower Phenotypic Age Acceleration, even in the presence of cadmium exposure. This paper is relevant as it explores dietary factors that may influence biological aging, contributing to the understanding of potential interventions for longevity.

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