Fatty Acid Dietary Intakes and Blood Concentrations in Relation to Hip Fracture Risk in Adults: A Systematic Review and Meta-Analysis of Prospective Cohort Studies Publisher



S Niazi SANA ; M Mazloomi MAEDEH ; A Ostovar AFSHIN ; N Fahimfar NOUSHIN ; H Nematy HAMIDREZA ; M Rezaie MASOUD ; F Niazi FEIZOLLAH ; F Doroodgar FARIDEH
Source: Osteoporosis International Published:2025

Abstract

Previous research suggests that dietary intake and blood levels of fatty acids may influence the risk of osteoporosis and hip fractures, although findings have been inconsistent. We conducted a meta-analysis of nine prospective cohort studies involving 382,094 participants and 12,392 hip fractures to investigate these associations. Follow-ups ranged from 7 to 24 years in duration. A hazard ratio (HR) of 1.20 (95% CI: 1.08–1.33) indicated that a higher intake of saturated fatty acids (SFAs) was associated with an increased risk of hip fractures. In contrast, polyunsaturated fatty acids (PUFAs) (HR: 0.93; 95% CI: 0.85–1.00) and linoleic acid (LA) (HR: 0.89; 95% CI: 0.82–0.96) were associated with a lower risk, though the PUFA association was marginal. The inverse relationship for LA was observed only at intakes of 9–16 g per day. Higher amounts of PUFAs (HR: 0.75; 95% CI: 0.61–0.92), total omega-3 fatty acids (HR: 0.79; 95% CI: 0.64–0.97), and eicosapentaenoic acid (EPA) (HR: 0.76; 95% CI: 0.62–0.94) in the blood were linked to a lower risk. No significant associations were found for other fatty acids. These findings suggest that consuming 9–16 g of linoleic acid (LA) daily (equivalent to 2–3 tablespoons of corn oil or 30–60 g of walnuts) and maintaining elevated blood levels of omega-3 fatty acids, especially eicosapentaenoic acid (EPA), may help reduce the risk of hip fractures. © 2025 Elsevier B.V., All rights reserved.