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Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men

Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men Dariush Mozaffarian, MD, MPH; Alberto Ascherio, MD, DrPH; Frank B. Hu, MD, PhD; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; David S. Siscovick, MD, MPH; Eric B. Rimm, ScD Background—Consumption of polyunsaturated fatty acids (PUFAs) may reduce coronary heart disease (CHD) risk, but n-6 PUFAs may compete with n-3 PUFA metabolism and attenuate benefits. Additionally, seafood-based, long-chain n-3 PUFAs may modify the effects of plant-based, intermediate-chain n-3 PUFAs. However, the interactions of these PUFAs in relation to CHD risk are not well established. Methods and Results—Among 45 722 men free of known cardiovascular disease in 1986, usual dietary intake was assessed at baseline and every 4 years by using validated food-frequency questionnaires. CHD incidence was prospectively ascertained. Over 14 years of follow-up, participants experienced 218 sudden deaths, 1521 nonfatal myocardial infarctions (MIs), and 2306 total CHD events (combined sudden death, other CHD deaths, and nonfatal MI). In multivariate-adjusted analyses, both long-chain and intermediate-chain n-3 PUFA intakes were associated with lower CHD risk, without modification by n-6 PUFA intake. For example, men with  median long-chain n-3 PUFA intake (250 mg/d) had a http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Circulation Wolters Kluwer Health

Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men

Rimm, Eric B.
Circulation , Volume 111 (2) – Jan 1, 2005
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ISSN
0009-7322
eISSN
1524-4539
DOI
10.1161/01.CIR.0000152099.87287.83
pmid
15630029
Publisher site
See Article on Publisher Site

Abstract

Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men Dariush Mozaffarian, MD, MPH; Alberto Ascherio, MD, DrPH; Frank B. Hu, MD, PhD; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; David S. Siscovick, MD, MPH; Eric B. Rimm, ScD Background—Consumption of polyunsaturated fatty acids (PUFAs) may reduce coronary heart disease (CHD) risk, but n-6 PUFAs may compete with n-3 PUFA metabolism and attenuate benefits. Additionally, seafood-based, long-chain n-3 PUFAs may modify the effects of plant-based, intermediate-chain n-3 PUFAs. However, the interactions of these PUFAs in relation to CHD risk are not well established. Methods and Results—Among 45 722 men free of known cardiovascular disease in 1986, usual dietary intake was assessed at baseline and every 4 years by using validated food-frequency questionnaires. CHD incidence was prospectively ascertained. Over 14 years of follow-up, participants experienced 218 sudden deaths, 1521 nonfatal myocardial infarctions (MIs), and 2306 total CHD events (combined sudden death, other CHD deaths, and nonfatal MI). In multivariate-adjusted analyses, both long-chain and intermediate-chain n-3 PUFA intakes were associated with lower CHD risk, without modification by n-6 PUFA intake. For example, men with  median long-chain n-3 PUFA intake (250 mg/d) had a

Journal

Circulation – Wolters Kluwer Health

Published: Jan 1, 2005

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