Blood Levels of Long-Chain n–3 Fatty Acids and the Risk of Sudden Death

Chen, Albert; Campos, Hannia; Stampfer, Meir J.; Ridker, Paul M.; Manson, JoAnn E.; Willett, Walter C.; Ma, Jing

doi:10.1056/nejmoa012918

Cited by 1,008 publications

(684 citation statements)

References 24 publications

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“…In addition, energy intake and the total amount of food consumed are usually smaller among women and therefore fish may be able to partially replace other types of meats in their diet. With regard to poultry consumption in previous studies, those who had the highest fish consumption had the highest consumption of poultry (17,23,27,29,49) . In the present study, this association was seen only in the general population, although the positive linear association practically disappeared especially among the women after adjusting for other food groups.…”

Section: Discussionmentioning

confidence: 90%

Fish consumption in relation to other foods in the diet

et al. 2011

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Our aim was to investigate whether fish consumption is associated with the consumption of other healthy foods. The study population consisted of 2605 men and 3199 women from the nationally representative Health 2000 survey and 114 professional fishermen and 114 fishermen's wives (the Fishermen substudy) in Finland. Dietary data were collected using a calibrated (i.e. determined to have relative validity) FFQ. Model-adjusted means for food consumption and P values for linear trend were calculated across fish consumption tertiles. Those with the highest fish consumption had the highest consumption of vegetables, fruit and berries, potatoes, oil and wine even after adjusting for other food groups. The consumption of red meat and sausages had a tendency to decrease across fish consumption tertiles but the associations were inconsistent in the study populations. In conclusion, fish consumption had a positive linear association with the consumption of some other healthy foods such as vegetables, fruit, berries, and oil both in the general population of Finland and in a population with high fish consumption. Additional adjustment for other food groups had a clear effect on some of the studied associations. Therefore, when evaluating the health effects of fish consumption, confounding by other foods characterising a healthy diet needs to be considered.

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Section: Discussionmentioning

confidence: 90%

Fish consumption in relation to other foods in the diet

et al. 2011

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“…It is in that respect noteworthy that the Lemaitre et al (2002) case-control study indicated an association between TFA intake and SCD. n-3 PUFA contrastingly decrease the risk of SCD (Valagussa et al, 1999;Albert et al, 2002). These effects could be due to changes in membrane fatty acid composition in cardiac conductory or contractile cells (Patel et al, 2001;Katz, 2002).…”

Section: Discussionmentioning

confidence: 99%

“…These opposing effects are seen, on the one hand, in the GISSI-Prevenzione trial where a reduction in total mortality and sudden cardiac death (SCD) was found in post-AMI patients supplemented with marine n-3 PUFA (Marchioli et al, 2002), and in the Physicians' Health Study with a strong negative association between blood levels of long-chain n-3 PUFA and the risk of subsequent SCD (Albert et al, 2002). Other studies have demonstrated a positive effect of n-3 PUFA on cardiovascular mortality (Burr et al, 1989;de Lorgeril et al, 1999;Valagussa et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

et al. 2004

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Background: Studies of long-term intake of industrially produced trans fatty acids (TFA) and n-3 polyunsaturated fatty acids (PUFA) suggest opposite effects on cardiovascular disease risk. Common mechanisms of action are probable. Objective: To examine the effects on cardiovascular risk markers of dietary enrichment with TFA or n-3 PUFA. Design: Randomized, double-blind, parallel intervention trial. Setting: Department of Human Nutrition, The Royal Veterinary and Agricultural University. Subjects: In all, 87 healthy males included, 79 completed. Intervention: Subjects were randomly assigned to 8 weeks of a daily intake of 33 g of experimental fats from either partially hydrogenated soy oil containing 20 g of TFA, 12 g of fish oil with approximately 4 g of n-3 PUFA and 21 g of control fat, or 33 g of control fat. The experimental fats were incorporated into bakery products. Plasma lipids, blood pressure, heart rate variability (HRV), arterial dilatory capacity, compliance, and distensibility were recorded before and after intervention and at follow-up 12 weeks after the intervention. Results: High-density lipoprotein cholesterol (HDL-C) decreased in the TFA group and triglycerides and mean arterial blood pressure decreased in the n-3 PUFA group compared to the control group. HRV, arterial dilatory capacity, compliance, and distensibility were unchanged. Conclusion:The results indicate that the association between coronary heart disease risk and intake of TFA and n-3 PUFA relates only modestly to changes in traditional risk markers.

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“…However, additional analyses in a larger cohort is required to confirm this. Nevertheless, this suggests that an individual's omega-3 status, including a DBS collection followed by rapid transesterification time of no more than one minute-and potentially less-combined with fast gas chromatography [26] could provide an assessment of cardiovascular disease risk [10] in less than 1 h. This rapid profiling and reduced monetary requirement makes fingertip prick blood collections an exciting tool for future use in clinical settings to provide rapid feedback to patients in need of dietary improvement or compliance confirmation.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the % sum of eicosapentaenoic acid (EPA, 20:5n-3) + docosahexaenoic acid (DHA, 22:6n-3) in whole blood can be used as a predictor for risk of sudden cardiac death [10].…”

Section: Introductionmentioning

confidence: 99%

Microwave Energy Increases Fatty Acid Methyl Ester Yield in Human Whole Blood Due to Increased Sphingomyelin Transesterification

Metherel

Henao

Ciobanu

et al. 2015

Lipids

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Dried blood spots (DBS) by fingertip prick collection for fatty acid profiling are becoming increasingly popular due to ease of collection, minimal invasiveness and its amenability to high‐throughput analyses. Herein, we assess a microwave‐assisted direct transesterification method for the production of fatty acid methyl esters (FAME) from DBS. Technical replicates of human whole blood were collected and 25‐μL aliquots were applied to chromatography strips prior to analysis by a standard 3‐h transesterification method or microwave‐assisted direct transesterification method under various power (variable vs constant), time (1–5 min) and reagent (1–10 % H2SO4 in methanol) conditions. In addition, a standard method was compared to a 5‐min, 30‐W power microwave in 1 % H2SO4 method for FAME yield from whole blood sphingomyelin, and sphingomyelin standards alone and spiked in whole blood. Microwave‐assisted direct transesterification yielded no significant differences in both quantitative (nmol/100 µL) and qualitative (mol%) fatty acid assessments after as little as 1.5‐ and 1‐min reaction times, respectively, using the variable power method and 5 % H2SO4 in methanol. However, 30‐W power for 5 min increased total FAME yield of the technical replicates by 14 %. This increase appears largely due to higher sphingomyelin‐derived FAME yield of up to 109 and 399 % compared to the standard method when determined from whole blood or pure standards, respectively. In conclusion, microwave‐assisted direct transesterification of DBS achieved in as little as 1‐min, and 5‐min reaction times increase total fatty acids primarily by significantly improving sphingomyelin‐derived fatty acid yield.

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Blood Levels of Long-Chain n–3 Fatty Acids and the Risk of Sudden Death

Abstract: The n-3 fatty acids found in fish are strongly associated with a reduced risk of sudden death among men without evidence of prior cardiovascular disease.

Cited by 1,008 publications

References 24 publications

Fish consumption in relation to other foods in the diet

Fish consumption in relation to other foods in the diet

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

Microwave Energy Increases Fatty Acid Methyl Ester Yield in Human Whole Blood Due to Increased Sphingomyelin Transesterification

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