A new meta-analysis published in the journal Advances in Nutrition has looked deeper into the effect of linolenic acid (ALA) on cardiovascular disease and cognition. While there is evidence of the health benefits of plant-based diets and omega-3 fatty acids, more needs to be understood about the role of linolenic acid (ALA), which is a plant-derived n-3 fatty acid. Walnuts are a major food source for ALA.
Meta-analyses of observational studies have shown that an uptick in dietary ALA is associated with a 10% decrease in the risk of total cardiovascular disease and a 20% reduction in risk of fatal coronary heart disease. Randomized controlled trials have shown ALA consumption as part of a diet may reduce total cholesterol, LDL (“bad”) cholesterol, triglycerides, and blood pressure. Moreover, epidemiologic studies have also pointed to a potential benefit in inflammation in those who consume ALA. Another meta-analysis reported a trend towards diabetes risk reduction, while the evidence for an ALA benefit on metabolic syndrome and obesity is still inconclusive. How ALA affects cognition is still in the early stages, but there is promising evidence that it may improve cognitive function. As more research is done on ALA, health officials will be better positioned to make strong evidence-based dietary recommendations.
Sala-Vila, A., Fleming, J., Kris-Etherton, P., & Ros, E. (2022). Impact of α-Linolenic Acid, the Vegetable ω-3 Fatty Acid, on Cardiovascular Disease and Cognition. Advances in Nutrition.