Genetic propensity to higher arachidonic acid levels associated with lower bipolar disorder risk

A recent study in Biological Psychiatry by Elsevier suggests that individuals genetically predisposed to higher levels of arachidonic acid-containing lipids, found in foods like eggs and seafood, have a reduced risk of bipolar disorder. This finding hints at potential lifestyle or dietary interventions.

Bipolar disorder, characterized by mood swings between mania and depression, has a strong genetic component. The study links bipolar disorder with altered metabolite levels, underscoring the role of circulating metabolites in psychiatric disorders.

Using Mendelian randomization, researchers identified 33 metabolites associated with bipolar disorder, mostly lipids. They found that a gene cluster (FADS1/2/3), involved in lipid metabolism, mediated the association between bipolar disorder and arachidonic acid levels.

Arachidonic acid, vital for cell membrane health, is abundant in the body and brain. This study advances the development of blood biomarkers for bipolar disorder risk, particularly in individuals with variations in the FADS1/2/3 gene cluster.