Correlation of erythrocyte fatty acid composition and dietary intakes with markers of atherosclerosis in patients with myocardial infarction

Park, Yongsoon; Lim, Jeehyun; Kwon, Yong Jin; Lee, Jaeung

doi:10.1016/j.nutres.2009.05.010

Cited by 13 publications

(7 citation statements)

References 41 publications

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“…In the present study, the average intake of fish was 3.5 servings per week, and although there was no significant trend, stroke risk was significantly reduced in the second quartile of fish intake (1.2-2.7 servings per week). Our previous study showed that the average intake of n-3 fatty acids among Korean adults was 1.2 g/d [39], lower than in Eskimos but higher than American and European samples. Additionally, we found that erythrocyte n-3 fatty acids could protect against hemorrhagic stroke and ischemic stroke, particularly in the case of small-artery occlusion [40].…”

Section: Discussionmentioning

confidence: 99%

Intakes of vegetables and related nutrients such as vitamin B complex, potassium, and calcium, are negatively correlated with risk of stroke in Korea

Park

2010

Nutr Res Pract

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Consumption of vegetables and fruits is associated with a reduced risk of stroke, but it is unclear whether their protective effects are due to antioxidant vitamins or folate and metabolically related B vitamins. The purpose of the study was to test the hypothesis that intake of fruits and vegetables, which are major sources of antioxidant and vitamin B complex vitamins, reduces the risk of stroke. Cases consisted of patients diagnosed with first event of stroke (n = 69). Controls (n = 69) were age-, sex-, and body mass index-matched to cases. Multivariable-adjusted regression analysis showed that subjects who ate four to six servings of vegetable per day had a 32% reduction in the risk of stroke, and those with more than six servings per day had a reduction of 69% after adjusting for age, sex, BMI, and family history of stroke. Intakes of total fat, plant fat, calcium, potassium, vitamin B1, vitamin B2, vitamin B6, niacin, and folate were significantly and negatively associated with the risk of stroke. Although the trend was not significant, stroke risk was reduced in the second quartile (1.21-2.66 servings per week) of fish intake. However, intake of fruits (average daily intake of 1.0 serving) and antioxidant vitamins such as carotene, vitamin C, and vitamin E was not associated with the risk of stroke. In conclusion, our observational study suggests that intake of fat and vegetables, rich sources of vitamin B complex, calcium, and potassium may protect against stroke.

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Section: Discussionmentioning

confidence: 99%

Intakes of vegetables and related nutrients such as vitamin B complex, potassium, and calcium, are negatively correlated with risk of stroke in Korea

Park

2010

Nutr Res Pract

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“…The recently published case-control study by Campos et al [49] shows a strong inverse associations between ALA status-intake and nonfatal MI. Recent data support the assumption that ALA may protect against atherosclerosis [50, 51]. However, data from two recent epidemiologic studies suggest that high tissue ALA is related to an increased rather than decreased risk of fatal cardiovascular events [52] and sudden death [53].…”

Section: Pufas and Cardiovascular Diseasementioning

confidence: 99%

Atherosclerosis, Dyslipidemia, and Inflammation: The Significant Role of Polyunsaturated Fatty Acids

Dessı̀

Noce²,

Bertucci

et al. 2013

ISRN Inflammation

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Phospholipids play an essential role in cell membrane structure and function. The length and number of double bonds of fatty acids in membrane phospholipids are main determinants of fluidity, transport systems, activity of membrane-bound enzymes, and susceptibility to lipid peroxidation. The fatty acid profile of serum lipids, especially the phospholipids, reflects the fatty acid composition of cell membranes. Moreover, long-chain n-3 polyunsatured fatty acids decrease very-low-density lipoprotein assembly and secretion reducing triacylglycerol production. N-6 and n-3 polyunsatured fatty acids are the precursors of signalling molecules, termed “eicosanoids,” which play an important role in the regulation of inflammation. Eicosanoids derived from n-6 polyunsatured fatty acids have proinflammatory actions, while eicosanoids derived from n-3 polyunsatured fatty acids have anti-inflammatory ones. Previous studies showed that inflammation contributes to both the onset and progression of atherosclerosis: actually, atherosclerosis is predominantly a chronic low-grade inflammatory disease of the vessel wall. Several studies suggested the relationship between long-chain n-3 polyunsaturated fatty acids and inflammation, showing that fatty acids may decrease endothelial activation and affect eicosanoid metabolism.

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“…Serum EPA was not associated with IMT [25]. In a small cross-sectional study of 50 Asian men and women (mean age of 58 years) who suffered a first nonfatal MI, the mean common carotid IMT was inversely associated with ALA content of erythrocytes ( P = 0.09) and ALA intake ( P = 0.02) [26]. Data, however, were only adjusted for age, sex, and total energy (for dietary ALA).…”

Section: Biomarker Studies Of Ala and Cardiovascular Riskmentioning

confidence: 99%

Alpha-Linolenic Acid: Is It Essential to Cardiovascular Health?

Geleijnse

Goede

Brouwer

2010

Curr Atheroscler Rep

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There is a large body of scientific evidence that has been confirmed in randomized controlled trials indicating a cardioprotective effect for omega-3 fatty acids from fish. For alpha-linolenic acid (ALA), which is the omega-3 fatty acid from plants, the relation to cardiovascular health is less clear. We reviewed the recent literature on dietary ALA intake, ALA tissue concentrations, and cardiovascular health in humans. Short-term trials (6–12 weeks) in generally healthy participants mostly showed no or inconsistent effects of ALA intake (1.2–3.6 g/d) on blood lipids, low-density lipoprotein oxidation, lipoprotein(a), and apolipoproteins A-I and B. Studies of ALA in relation to inflammatory markers and glucose metabolism yielded conflicting results. With regard to clinical cardiovascular outcomes, there is observational evidence for a protective effect against nonfatal myocardial infarction. However, no protective associations were observed between ALA status and risk of heart failure, atrial fibrillation, and sudden death. Findings from long-term trials of ALA supplementation are awaited to answer the question whether food-based or higher doses of ALA could be important for cardiovascular health in cardiac patients and the general population.

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Correlation of erythrocyte fatty acid composition and dietary intakes with markers of atherosclerosis in patients with myocardial infarction

Cited by 13 publications

References 41 publications

Intakes of vegetables and related nutrients such as vitamin B complex, potassium, and calcium, are negatively correlated with risk of stroke in Korea

Intakes of vegetables and related nutrients such as vitamin B complex, potassium, and calcium, are negatively correlated with risk of stroke in Korea

Atherosclerosis, Dyslipidemia, and Inflammation: The Significant Role of Polyunsaturated Fatty Acids

Alpha-Linolenic Acid: Is It Essential to Cardiovascular Health?

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