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
Study context
- Population
- Adults in prospective cohort studies; follow-up 7 to 24 years
- Participants
- 382,094 adults9 cohort studies
- Comparison
- Higher vs lower dietary intake and blood concentrations of fatty acids
- Outcome
- Hip fracture risk
Pooled result
As reported in the abstract
Hip fracture risk, highest vs lowest fatty acid dietary intake or blood concentration
Hazard ratio (95% CI)
Higher intake of saturated fatty acids (SFAs)
1.20(1.08–1.33)
Higher amounts of PUFAs in the blood
0.75(0.61–0.92)
Higher amounts of total omega-3 fatty acids in the blood
0.79(0.64–0.97)
Higher amounts of eicosapentaenoic acid (EPA) in the blood
0.76(0.62–0.94)
Further pooled results
Hip fracture risk by blood fatty acid concentrations (higher amounts)
| HR (95% CI) | ||
|---|---|---|
| Higher blood PUFAs | 0.75 (0.61–0.92) | |
| Higher blood total omega-3 fatty acids | 0.79 (0.64–0.97) | |
| Higher blood EPA | 0.76 (0.62–0.94) | |
| 0.512Hazard ratio (log scale) |
Parts of this Brief are withheld: the automatic checks could not confirm them against the abstract.
Original publication
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. Osteoporos Int. Published 27 July 2025. doi:10.
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