Fish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events - The kuopio ischaemic heart disease risk factor study
T. Rissanen et al., Fish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events - The kuopio ischaemic heart disease risk factor study, CIRCULATION, 102(22), 2000, pp. 2677-2679
Citations number
20
Categorie Soggetti
Cardiovascular & Respiratory Systems","Cardiovascular & Hematology Research
Background-Previous findings concerning the serum levels of fish-derived (n
-3) fatty acids and coronary heart disease are inconsistent. The purpose of
this study was to investigate the association between the serum n-3 end-pr
oduct fatty acids docosahexaenoic acid (DHA), docosapentaenoic acid (DPA),
and eicosapentaenoic acid and the risk of acute coronary events in middle-a
ged men.
Methods and Results-We studied this association in the Kuopio Ischaemic Hea
rt Disease Risk Factor Study, a prospective population study in Eastern Fin
land. Subjects were randomly selected and included 1871 men aged 42 to 60 y
ears who had no clinical coronary heart disease at baseline examination. A
total of 194 men had a fatal or nonfatal acute coronary event during follow
-up. In a Cox proportional hazards' model adjusting for other risk factors,
men in the highest fifth of the proportion of serum DHA-I-DPA in all fatty
acids had a 44% reduced risk (P=0.014) of acute coronary events compared w
ith men in the lowest fifth. Men in the highest fifth of DHA+DPA who had a
low hair content of mercury (less than or equal to2.0 mug/g) had a 67% redu
ced risk (P=0.016) of acute coronary events compared with men in the lowest
fifth who had a high hair content of mercury (>2.0 mug/g). There was no as
sociation between proportion of eicosapentaenoic acid and the risk of acute
coronary events.
Conclusions-Our data provide further confirmation for the concept that fish
oil-derived fatty acids reduce the risk of acute coronary events. However,
a high mercury content in fish could attenuate this protective effect.