Effects of Chronic Omega3- Supplementation on Tendon Structural and Mechanical Properties

Background: Omega-3 fatty acids have previously been shown to modulate collagen expression. Given that collagen protein is ubiquitous in connective tissue such as tendons, it is possible that omega-3 can also modify the composition of tendons, resulting in changes to its structural and mechanical properties. Objective: Thus, the purpose of this study was to investigate the effects of chronic omega-3 supplementation on the structural and mechanical properties of the patellar tendon. Design: Nine males (age: 21.3 ± 1.3) volunteered to take part in the study, where the structural and mechanical properties of the patellar tendon were assessed before and after a 4-week omega-3 supplementation period. Results: There were no significant differences (p = 0.119, t = -1.744) in tendon length (pre 44.9 ± 3.6 mm vs. post 46.0 ± 3.3 mm, +2.5 % difference) or tendon cross-sectional area (p = 0.149, t = 1.621; pre 105.1 ± 57.1 mm2 vs. post 101.5 ± 55.2 mm2, -3.6 % difference) from pre to post-supplementation. Differences in tendon elongation (p = 0.488, t = -0.727; pre 5.0 ± 1.4 mm vs. post 5.5 ± 2.0 mm, +9 % difference), strain (p = 0.384, t = -0.920; pre 12.3 ± 3.9 % vs. post 13.8 ± 5.3 %, +11 % difference), stress (p = 0.103, t = -1.873; pre 55.4 ± 21.4 MPa vs. post 57.5 ± 22.8 MPa, +3.7 % difference), stiffness (p = 0.668, t = 0.445; pre 1674 ± 1208 N.mm-1 vs. post 1508 ± 397 N.mm-1, -11 % difference) and Young’s modulus (p = 0.603, t = 0.544 pre 0.88 ± 0.76 GPa vs. post 0.77 ± 0.33 GPa, -14 % difference) were observed following the supplementation period, although these did not reach a level of significance).