Abstract
Whether the dietary intake of long-chain n-3 polyunsaturated fatty acids (PUFAs) from seafood reduces the risk of ischemic heart disease remains a source of controversy, in part because studies have yielded inconsistent findings. Results from experimental studies in animals suggest that recent dietary intake of long-chain n-3 PUFAs, compared with saturated and monounsaturated fats, reduces vulnerability to ventricular fibrillation, a life-threatening cardiac arrhythmia that is a major cause of ischemic heart disease mortality. Until recently, whether a similar effect of long-chain n-3 PUFAs from seafood occurred in humans was unknown. We summarize the findings from a population-based case-control study that showed that the dietary intake of long-chain n-3 PUFAs from seafood, measured both directly with a questionnaire and indirectly with a biomarker, is associated with a reduced risk of primary cardiac arrest in humans. The findings also suggest that 1) compared with no seafood intake, modest dietary intake of longchain n-3 PUFAs from seafood (equivalent to 1 fatty fish meal/wk) is associated with a reduction in the risk of primary cardiac arrest; 2) compared with modest intake, higher intakes of these fatty acids are not associated with a further reduction in such risk; and 3) the reduced risk of primary cardiac arrest may be mediated, at least in part, by the effect of dietary n3 PUFA intake on cell membrane fatty acid composition. These findings also may help to explain the apparent inconsistencies in earlier studies of long-chain n-3 PUFA intake and ischemic heart disease.
| Original language | English (US) |
|---|---|
| Journal | American Journal of Clinical Nutrition |
| Volume | 71 |
| Issue number | 1 SUPPL. |
| State | Published - Jan 2000 |
| Externally published | Yes |
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Keywords
- Arrythmia
- Cardiac arrest
- Diet
- Ischemic heart disease
- n-3 Fatty acids
- Risk factors
- Sudden death
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
Dietary intake of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. / Siscovick, David S.; Raghunathan, T. E.; King, Irena; Weinmann, Sheila; Bovbjerg, Viktor E.; Kushi, Lawrence; Cobb, Leonard A.; Copass, Michael K.; Psaty, Bruce M.; Lemaitre, Rozenn; Retzlaff, Barbara; Knopp, Robert H.
In: American Journal of Clinical Nutrition, Vol. 71, No. 1 SUPPL., 01.2000.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Dietary intake of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest
AU - Siscovick, David S.
AU - Raghunathan, T. E.
AU - King, Irena
AU - Weinmann, Sheila
AU - Bovbjerg, Viktor E.
AU - Kushi, Lawrence
AU - Cobb, Leonard A.
AU - Copass, Michael K.
AU - Psaty, Bruce M.
AU - Lemaitre, Rozenn
AU - Retzlaff, Barbara
AU - Knopp, Robert H.
PY - 2000/1
Y1 - 2000/1
N2 - Whether the dietary intake of long-chain n-3 polyunsaturated fatty acids (PUFAs) from seafood reduces the risk of ischemic heart disease remains a source of controversy, in part because studies have yielded inconsistent findings. Results from experimental studies in animals suggest that recent dietary intake of long-chain n-3 PUFAs, compared with saturated and monounsaturated fats, reduces vulnerability to ventricular fibrillation, a life-threatening cardiac arrhythmia that is a major cause of ischemic heart disease mortality. Until recently, whether a similar effect of long-chain n-3 PUFAs from seafood occurred in humans was unknown. We summarize the findings from a population-based case-control study that showed that the dietary intake of long-chain n-3 PUFAs from seafood, measured both directly with a questionnaire and indirectly with a biomarker, is associated with a reduced risk of primary cardiac arrest in humans. The findings also suggest that 1) compared with no seafood intake, modest dietary intake of longchain n-3 PUFAs from seafood (equivalent to 1 fatty fish meal/wk) is associated with a reduction in the risk of primary cardiac arrest; 2) compared with modest intake, higher intakes of these fatty acids are not associated with a further reduction in such risk; and 3) the reduced risk of primary cardiac arrest may be mediated, at least in part, by the effect of dietary n3 PUFA intake on cell membrane fatty acid composition. These findings also may help to explain the apparent inconsistencies in earlier studies of long-chain n-3 PUFA intake and ischemic heart disease.
AB - Whether the dietary intake of long-chain n-3 polyunsaturated fatty acids (PUFAs) from seafood reduces the risk of ischemic heart disease remains a source of controversy, in part because studies have yielded inconsistent findings. Results from experimental studies in animals suggest that recent dietary intake of long-chain n-3 PUFAs, compared with saturated and monounsaturated fats, reduces vulnerability to ventricular fibrillation, a life-threatening cardiac arrhythmia that is a major cause of ischemic heart disease mortality. Until recently, whether a similar effect of long-chain n-3 PUFAs from seafood occurred in humans was unknown. We summarize the findings from a population-based case-control study that showed that the dietary intake of long-chain n-3 PUFAs from seafood, measured both directly with a questionnaire and indirectly with a biomarker, is associated with a reduced risk of primary cardiac arrest in humans. The findings also suggest that 1) compared with no seafood intake, modest dietary intake of longchain n-3 PUFAs from seafood (equivalent to 1 fatty fish meal/wk) is associated with a reduction in the risk of primary cardiac arrest; 2) compared with modest intake, higher intakes of these fatty acids are not associated with a further reduction in such risk; and 3) the reduced risk of primary cardiac arrest may be mediated, at least in part, by the effect of dietary n3 PUFA intake on cell membrane fatty acid composition. These findings also may help to explain the apparent inconsistencies in earlier studies of long-chain n-3 PUFA intake and ischemic heart disease.
KW - Arrythmia
KW - Cardiac arrest
KW - Diet
KW - Ischemic heart disease
KW - n-3 Fatty acids
KW - Risk factors
KW - Sudden death
UR - http://www.scopus.com/inward/record.url?scp=0033958482&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033958482&partnerID=8YFLogxK
M3 - Article
C2 - 10617973
AN - SCOPUS:0033958482
VL - 71
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 1 SUPPL.
ER -