A genetic predisposition linked to higher levels of lipids, including arachidonic acid—an omega-6 polyunsaturated fatty acid found in eggs, poultry, and seafood—has been found to lower the risk of bipolar disorder, according to new research published in Biological Psychiatry by Elsevier. These findings open the door to potential lifestyle or dietary interventions for preventing this mood disorder.
Bipolar disorder, a severe condition marked by alternating episodes of mania and depression, remains one of the most challenging mental health conditions. Though its exact cause is still unclear, research has shown that bipolar disorder has a strong hereditary component. This study suggests that certain metabolites in the bloodstream may play a significant role in the onset of bipolar disorder and other psychiatric conditions, shedding new light on their potential as biomarkers for diagnosis and intervention.
Dr. David Stacey, lead investigator from the Australian Centre for Precision Health, University of South Australia, explains, “The growing body of evidence indicates that metabolites, especially lipids, are central to bipolar disorder. Our research aims to identify specific metabolites that could offer new opportunities for lifestyle or dietary interventions to manage or prevent the condition.”
Using Mendelian randomization, a method that helps establish causal relationships, the researchers identified 33 out of 913 metabolites in the blood that were linked to bipolar disorder. Many of these were lipids, including arachidonic acid. The study also revealed that a specific genetic cluster (FADS1/2/3), responsible for lipid metabolism, influenced the relationship between bipolar disorder and arachidonic acid levels.
Dr. John Krystal, MD, Editor of Biological Psychiatry, adds, “Arachidonic acid, a common omega-6 fatty acid in the body, plays a crucial role in cell membrane health. This research presents a significant step toward identifying blood biomarkers for bipolar disorder, especially for individuals with genetic variations that influence lipid metabolism.”
The study’s findings suggest a pattern in which higher genetic predisposition to increased levels of lipids with arachidonic acid was associated with a reduced risk of bipolar disorder. In contrast, lipids containing linoleic acid—a precursor to arachidonic acid—were linked to a higher risk of the disorder. This points to the importance of arachidonic acid production pathways in bipolar disorder, especially since arachidonic acid is synthesized from linoleic acid in the liver.
Arachidonic acid is essential for brain development, particularly in infants, and is often added to infant formula in many countries. This research suggests that arachidonic acid might influence the risk of bipolar disorder by impacting neurodevelopmental processes, supporting the theory that bipolar disorder could have roots in early brain development.
Arachidonic acid is found in meat and seafood, or it can be made from linoleic acid, which is abundant in nuts, seeds, and oils. Dr. Stacey concludes, “Our study is the first to propose a direct link between arachidonic acid levels and bipolar disorder. To confirm these findings, preclinical research and clinical trials will be crucial in determining the potential therapeutic benefits of arachidonic acid supplementation, especially for individuals with compromised pathways for synthesizing this fatty acid. Additionally, our research highlights the importance of early life nutrition, ensuring that infants receive enough arachidonic acid and polyunsaturated fatty acids to support optimal brain development, which could help reduce the risk of bipolar disorder later in life.”